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Corn & Bacon Spoonbread

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Submitted by Curtis

YIELD

servings

PREP

20 min

COOK

1 hrs

READY

1 hrs

Ingredients

¾ 177
CUP ML CORNMEAL
yellow
1 ½ 355
CUPS ML WATER
2 473
CUPS ML CHEDDAR CHEESE *
1 ½ 355
CUPS ML CORN
fresh cut, cooked
¼ 59
CUP ML BUTTER
or margarine
2 2
CLOVES CLOVES GARLIC
minced
¾ 3.8
TEASPOON ML SALT
1 237
CUP ML MILK
4 4
LARGE LARGE EGGS
separated
10 1E+1
SLICES 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.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 320g (11.3 oz)
Amount per Serving
Calories 450 55% from fat
 % Daily Value *
Total Fat 28g 42%
Saturated Fat 13g 63%
Trans Fat 0g
Cholesterol 269mg 90%
Sodium 1102mg 46%
Total Carbohydrate 11g 11%
Dietary Fiber 3g 13%
Sugars g
Protein 40g
Vitamin A 18% Vitamin C 9%
Calcium 12% Iron 13%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Good source of fiber
 

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