Corn & Bacon Spoonbread
Yield
servingsPrep
20 minCook
1 hrsReady
1 hrsTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¾ | cup |
cornmeal
yellow |
|
| 1 ½ | cups |
water
|
|
| 2 | cups |
cheddar cheese
|
*
|
| 1 ½ | cups |
corn
fresh cut, cooked |
|
| ¼ | cup |
butter
or margarine |
|
| 2 | cloves |
garlic
minced |
|
| ¾ | teaspoon |
salt
|
|
| 1 | cup |
milk
|
|
| 4 | large |
eggs
separated |
|
| 10 | slices |
bacon
cooked, crumbled |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 177 | ml |
cornmeal
yellow |
|
| 355 | ml |
water
|
|
| 473 | ml |
cheddar cheese
|
*
|
| 355 | ml |
corn
fresh cut, cooked |
|
| 59 | ml |
butter
or margarine |
|
| 2 | cloves |
garlic
minced |
|
| 3.8 | ml |
salt
|
|
| 237 | ml |
milk
|
|
| 4 | large |
eggs
separated |
|
| 1E+1 | slices |
bacon
cooked, 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 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 2½ quart casserole.
Bake at 325℉ (160℃) for 1 hour.
