Bacon Spoon Bread
|Corn meal||3⁄4 Cup (12 tbs)|
|Cold water||1 1⁄2 Cup (24 tbs)|
|Sharp cheddar cheese||8 Ounce, shredded|
|Butter/Margarine||1⁄4 Cup (4 tbs), softened|
|Garlic||2 Clove (10 gm), crushed|
|Milk||1 Cup (16 tbs)|
|Egg yolks||4 , well beaten|
|Sliced bacon||1⁄2 Pound, crisp-cooked and drained|
|Egg whites||4 , beaten|
Combine corn meal and water; cook, stirring constantly, till consistency of mush.
Remove from heat; add next 4 ingredients; stir to melt cheese.
Gradually add milk.
Stir in egg yolks.
Crumble bacon, reserving some for garnish; add to corn-meal mixture.
Fold in egg whites.
Pour into greased 2-quart souffle dish.
Bake at 325° for 65 minutes or till done.
Spoon into warm dishes; top with butter.