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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