Corn And Bacon Spoonbread Recipe
Corn And Bacon Spoonbread has a yummy taste. If you like bacon with cornmeal bread then try this Corn And Bacon Spoonbread recipe, you will be blow away by its dynamic taste.
Ingredients
3/4 cup yellow cornmeal
1 1/2 cups water
2 cups (8 ounces) shredded Cheddar cheese
1 1/2 cups cooked fresh cut corn
1/4 cup butter or margarine
1 or 2 cloves garlic, minced
3/4 teaspoon salt
1 cup milk
4 eggs, separated
10 slices bacon, cooked and crumbled
Directions
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 yelks 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 beaten whites into corn meal mixture.
Pour into a lightly greased 2 1/2 quart casserole.
Bake at 325° for 1 hour or until a knife inserted in center comes out clean.
Remove from heat.
Add cheese, corn, butter, garlic, and salt; stir until cheese melts.
Stir in milk.
Beat egg yelks 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 beaten whites into corn meal mixture.
Pour into a lightly greased 2 1/2 quart casserole.
Bake at 325° for 1 hour or until a knife inserted in center comes out clean.
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