Title: Corn and Bacon Spoonbread
Categories: Breads
Yield: 10 servings
3/4 c Yellow cornmeal
1 1/2 c Water
2 c Cheddar cheese; shredded
1 1/2 c Cooked fresh cut corn
1/4 c Butter or margarine
2 cl Garlic; minced
3/4 ts Salt
1 c Milk
4 Eggs; separated
10 sl Bacon; cooked/crumbled
Recipe by: Southern Living
Preparation Time: 0:20
Combine cornmeal and water; bring to a boil, and boil 1
minute or until thickened, stirring constantly. Remove
from heat. Add cheese, corn, butter, garlic, and salt;
stir until cheese melts. Stir in milk. Beat egg yolks at
medium speed of an electric mixer until thick and lemon
colored; add bacon. Stir into cornmeal mixture. Beat egg
whites until stiff but not dry; gently fold into cornmeal
mixture. Pour into a lightly greased 2-1/2-quart casserole.
Bake at 325 degrees for 1 hour or until a knife inserted
in center comes out clean. Yield: 10 servings.
