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Corn & Bacon Spoonbread

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Recipe

 

Yield

servings

Prep

20 min

Cook

1 hrs

Ready

1 hrs
Trans-fat Free, Good source of fiber

Ingredients

Amount Measure Ingredient Features
¾ cup cornmeal
yellow
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1 ½ cups water
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2 cups cheddar cheese
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1 ½ cups corn
fresh cut, cooked
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¼ cup butter
or margarine
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2 cloves garlic
minced
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¾ teaspoon salt
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1 cup milk
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4 large eggs
separated
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10 slices bacon
cooked, crumbled
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Ingredients

Amount Measure Ingredient Features
177 ml cornmeal
yellow
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355 ml water
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473 ml cheddar cheese
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355 ml corn
fresh cut, cooked
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59 ml butter
or margarine
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2 cloves garlic
minced
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3.8 ml salt
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237 ml milk
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4 large eggs
separated
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1E+1 slices bacon
cooked, crumbled
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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

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Nutrition Facts

Serving Size 320g (11.3 oz)
Amount per Serving
Calories 45055% 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?
 

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