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Corn And Bacon Spoonbread Recipe
|Yellow cornmeal||3⁄4 Cup (12 tbs)|
|Water||1 1⁄2 Cup (24 tbs)|
|Shredded cheddar cheese||16 Ounce (2 Cups)|
|Cooked corn||1 1⁄2 Cup (24 tbs)|
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|Garlic||1 Clove (5 gm), minced|
|Milk||1 Cup (16 tbs)|
|Eggs||4 , separated|
|Bacon slices||10 , cooked and crumbled|
Serving size: Complete recipe
Calories 3756 Calories from Fat 2117
% Daily Value*
Total Fat 239 g367.1%
Saturated Fat 140.5 g702.5%
Trans Fat 0 g
Cholesterol 1492.7 mg
Sodium 5166.3 mg215.3%
Total Carbohydrates 231 g77%
Dietary Fiber 20.3 g81.2%
Sugars 14.6 g
Protein 159 g317.6%
Vitamin A 189% Vitamin C 2.6%
Calcium 363.7% Iron 68.7%
*Based on a 2000 Calorie diet
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.