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Categories:Viewed: 47 - Published at: 10 months ago
Ingredients
- 1/2 lb Fried bacon, in bits
- 2 c. Sharp cheddar,shredded
- 3/4 c. Cornmeal, yellow preferred
- 1 1/2 c. Cool water
- 1/4 c. Butter or possibly shortening, room temperature
- 2 x Cloves garlic, crushed
- 1/2 tsp Salt
- 1 c. Lowfat milk
- 4 x Egg yolks
- 4 x Egg whites, stiff beaten
Method
- Fry the bacon.
- Cut or possibly chop into small bits.
- Shred the cheese.
- Preheat oven to 325 degrees.
- Stir cornmeal into the cool water in the saucepan and place over medium heat.
- Bring to a bubbling boil, stirring constantly.
- When it is thick-perhaps 60 seconds-remove from heat.
- Stir in the cheese, butter, garlic and salt.
- When cheese is melted pour in the lowfat milk.
- Stir in egg yolks and add in bacon bits.
- Beat egg whites stiff, and fold them into the batter.
- pour into the casserole or possibly souffle dish (one 2-qt casserole or possibly souffle dish, greased).
- Level the batter with rubber spatula.
- Bake in the oven for about 1 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, the spoon bread is done.
- If not, return to the oven for an additional 10 min.
- Remove bread from the oven.
- Serve while warm.
