You are here

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.
  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

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: 
Side Dish

Rate It

Your rating: None
Average: 4.4 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3756 Calories from Fat 2117

% Daily Value*

Total Fat 239 g367.1%

Saturated Fat 140.5 g702.5%

Trans Fat 0 g

Cholesterol 1492.7 mg497.6%

Sodium 5166.3 mg215.3%

Total Carbohydrates 231 g77%

Dietary Fiber 20.3 g81.2%

Sugars 14.6 g

Protein 159 g317.6%

Vitamin A 189% Vitamin C 2.6%

Calcium 363.7% Iron 68.7%

*Based on a 2000 Calorie diet

Corn And Bacon Spoonbread Recipe