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Corn And Bacon Spoonbread

southern.chef's picture
Corn And Bacon Spoonbread has a yummy taste. If you like bacon with cornmeal bread then try this Corn And Bacon Spoonbread recipe, you will be blow away by its dynamic taste.
Ingredients
  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
  Salt 3⁄4 Teaspoon
  Milk 1 Cup (16 tbs)
  Eggs 4 , separated
  Bacon slices 10 , cooked and 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 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.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Side Dish
Method: 
Baked
Dish: 
Bread
Ingredient: 
Cheese

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