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Garlic Spoonbread

Source of Recipe

"Southern Living", January 1980


List of Ingredients

3/4 cup cornmeal
1 1/2 cups water
2 cups (1/2 lb.) shredded sharp Cheddar cheese
1/4 cup butter or margarine, softened
2 cloves garlic, crushed
1/2 tsp. salt
1 cup milk
5 egg yolks, beaten
1/2 lb. bacon, cooked and crumbled
4 egg whites



Recipe

Combine cornmeal and water in a large saucepan; cook over medium heat until thickened. Remove from heat. Add cheese, butter, garlic, and salt; stir until cheese melts. Gradually stir in milk; add egg yolks, stirring well. Add crumbled bacon, reserving a small amount for garnish; mix well.

Beat egg whites until stiff but not dry. Gently fold egg whites into cornmeal mixture. Pour into a lightly greased 2 1/2 quart souffle' dish. Bake at 325 deg. for 65 minutes. Sprinkle reserved bacon on top. Serve spoonbread immediately.

Yield: 6 to 8 servings