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Bacon Spoonbread




Source of Recipe


Internet


List of Ingredients




1/2 pound fried bacon, in bits
2 cups sharp Cheddar cheese, shredded
3/4 cup cornmeal, yellow preferred
1 1/2 cups cold water
1/4 cup butter or shortening, room temperature
2 garlic cloves, crushed
1/2 teaspoon salt
1 cup milk
4 egg yolks
4 egg whites, stiffly beaten


Recipe



Preheat oven to 325 degrees. Grease a 2-quart casserole or souffle dish.
Put the 1 1/2 cups of cold water in a saucepan and stir in the cornmeal. Place over medium heat. Bring to a bubbling boil, stirring constantly. When mixture is thick — in perhaps 60 seconds — remove from heat.
Stir in cheese, butter, garlic and salt. When cheese is melted, pour in the milk. Stir in the egg yolks and add bacon bits. Beat egg whites stiff, and fold them into the batter.
Pour into the casserole or souffle dish. Level the batter with a rubber scraper.
Bake about one hour. The bread will be nicely browned, high and puffy. Slip a knife blade into the center of the casserole. If the blade comes out clean and dry, it’s done. If not, return to the oven for an additional 10 minutes.
Remove from the oven and serve while hot.
Serves 6.