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Print this Recipe    Spoon 05

Bacon Spoon Bread

1/2 lb fried bacon, in bits
2 cups sharp cheddar,shredded
3/4 cup cornmeal, yellow preferred
1 1/2 cups cold water
1/4 cup butter or shortening, room temperature
2 cloves garlic, crushed
1/2 tsp salt
1 cup milk
4 egg yolks
4 egg whites, stiff beaten

Preheat oven to 325 degrees. Stir cornmeal into the cold 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 milk. Stir in egg yolks and add bacon
bits. Beat egg whites stiff, and fold them into the batter. pour
into the casserole or souffle dish (one 2-quart casserole or 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 minutes. Remove bread
from the oven. Serve while hot.


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