Corn And Bacon Spoonbread
|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|
|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.