Bacon Spoon Bread Recipe
Ingredients
| Corn meal | 3/4 Cup (16 tbs) | |
| Cold water | 1 1/2 Cup (16 tbs) | |
| 8 ounces sharp natural Cheddar cheese, shredded | ||
| Butter/Margarine | 1/4 Cup (16 tbs), softened | |
| Garlic | 2 Clove (5gm), crushed | |
| Salt | 1/2 Teaspoon | |
| Milk | 1 Cup (16 tbs) | |
| Egg yolks | 4 , Well beaten | |
| 1/2 pound sliced bacon, crisp-cooked and drained | ||
| Egg whites | 4 , beaten | |
Directions
Combine corn meal and water; cook, stirring constantly, till consistency of mush.
Remove from heat; add next 4 ingredients; stir to melt cheese.
Gradually add milk.
Stir in egg yolks.
Crumble bacon, reserving some for garnish; add to corn-meal mixture.
Fold in egg whites.
Pour into greased 2-quart souffle dish.
Bake at 325° for 65 minutes or till done.
Spoon into warm dishes; top with butter.
Remove from heat; add next 4 ingredients; stir to melt cheese.
Gradually add milk.
Stir in egg yolks.
Crumble bacon, reserving some for garnish; add to corn-meal mixture.
Fold in egg whites.
Pour into greased 2-quart souffle dish.
Bake at 325° for 65 minutes or till done.
Spoon into warm dishes; top with butter.
Chef
