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Bacon and Corn Bread




Source of Recipe


Internet


List of Ingredients




3/4 cup yellow cornmeal
1 1/2 cups water
2 cups shredded Cheddar cheese
1 1/2 cups fresh corn -- cut from cob and cooked
1/4 cup butter or margarine
2 cloves garlic -- minced
1 teaspoon salt
1 cup milk
4 eggs -- separated
10 slices bacon -- cooked and crumbled


Recipe



Combine cornmeal and water; boil 1 minute or until thickened, stirring constantly.
Remove from heat. Add cheese, corn, butter, garlic, and salt; stir until the cheese
melts. Stir in milk.

Beat egg yolks until thick and lemon colored; add bacon. Stir into cornmeal mixture.
Beat egg whites until stiff, but not dry; gently fold into the cornmeal mixture.

Pour into a lightly greased 2 1/2-quart casserole or souffle dish. Bake at 325
degrees F. for 1 hour or until a knife inserted in the center comes out clean.