Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Breads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 bacon bacon -- fried, in bits
2 cups sharp cheddar cheese -- shredded
3/4 cup cornmeal -- yellow preferred
1 1/2 cups cold water
1/4 cup butter or shortening -- room temperature
2 cloves garlic -- crushed
1/2 teaspoon salt
1 cup milk
4 egg yolks
4 egg whites -- stiff beaten
Beforehand, fry the bacon. Cut or chop into small bits. Shred the
cheese.
Preheat oven to 325 degrees. Stir cornmeal into the cold water in the
saucepan and place over medium heat. Bring to a bubbling boil, stirring
constantly. When it is thick-perhaps 60 seconds-remove from heat. Stir
in the cheese, butter, garlic and salt. When cheese is melted pour in
the milk. Stir in egg yolks and add bacon bits. Beat egg whites stiff,
and fold them into the batter. pour into the casserole or souffle dish
(one 2-quart casserole or souffle dish, greased). Level the batter with
rubber spatula. Bake in the oven for about 1 hour. The bread will be
nicely browned, high and puffy. Slip a knife blade into the center of the
casserole. If the blade comes out clean and dry, the spoon bread is done.
If not, return to the oven for an additional 10 minutes. Remove bread
from the oven. Serve while hot.
