Title: Bacon spoon bread
 Categories: Bread
      Yield: 8 Servings
 
    1/2 lb Fried bacon; in bits
      2 c  Sharp cheddar;shredded
    3/4 c  Cornmeal; yellow preferred
  1 1/2 c  Cold water
    1/4 c  Butter or shortening; room
           -temperature
      2    Cloves garlic; crushed
    1/2 ts Salt
      1 c  Milk
      4    Egg yolks
      4    Egg whites; stiff beaten
 
  From: Maggie 
  
  Date: Fri, 23 Jul 93 13:39:23 EST
  
  Taken (without permission) from The Complete Book of Breads.
  Beforehand, fry the bacon.  Cut or chop into small bits.  Shred the
  cheese. 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.
  
  REC.FOOD.RECIPES
  
  From rec.food.cooking archives.  Downloaded from Glen's MM Recipe