Spoonbread: Bacon Spoon Bread
Source of Recipe
www.amethysts-recipes.com
List of Ingredients
3/4 cup cornmeal
1 1/2 cups cold water
2 cups shredded Cheddar cheese
1/4 cup butter or margarine softened
2 cloves garlic minced
1/2 teaspoon salt
1 cup milk
4 eggs separated
8 ounces bacon crisply cooked and crumbled Recipe
Preheat oven to 325°F. Spray a 2-quart casserole with non-stick vegetable spray.
In a 4-quart saucepan, combine cornmeal and water; cook, stirring constantly, until mixture boils and thickens. Remove from heat. Stir in cheese, butter, garlic, and salt. Stir until cheese is melted. Stir in milk, egg yolks and bacon bits, until well blended.
In a medium bowl, beat egg whites until stiff peaks form; fold into the cornmeal mixture. Pour into prepared casserole. Bake for 1 hour or until bread is golden brown, puffy, and a knife inserted into the center comes out clean. Serve hot.
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