Yield: 8 Servings
|½ pounds||Fried bacon; in bits|
|2 cups||Sharp cheddar;shredded|
|¾ cup||Cornmeal; yellow preferred|
|1½ cup||Cold water|
|¼ cup||Butter or shortening; room temperature|
|2 \N||Cloves garlic; crushed|
|4 \N||Egg yolks|
|4 \N||Egg whites; stiff beaten|
From: Maggie <MWORKMAN@...>
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 Archive, .