Bacon Spoon Bread
Last updated 6/12/2012 1:05:47 AM. Recipe ID 30950. Report a problem with this recipe.
Title: Bacon spoon 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
2 Cloves garlic; crushed
1/2 ts Salt
1 c Milk
4 Egg yolks
4 Egg whites; stiff beaten
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.
From rec.food.cooking archives. Downloaded from Glen's MM Recipe
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