Recipe - Bacon Spoon Bread

One half pound Fried bacon; in bits
2 cup Sharp cheddar;shredded
Three fourths cup Cornmeal; yellow preferred
1 One half cup Cold water
One fourth cup Butter or shortening; room
temperature
2 Cloves garlic; crushed
One half teaspoon Salt
1 cup Milk
4 Egg yolks
4 Egg whites; stiff beaten

From: Maggie MWORKMAN@VM.CC.PURDUE.EDU

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 thickperhaps 60 secondsremove 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 2quart 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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