A cornmeal spoonbread recipe with bacon and Cheddar cheese, along with garlic, butter, and eggs. Scroll down to see more spoon bread recipes and links to cornbread recipes.
Cook Time: 1 hour
Total Time: 1 hour
- 3/4 cup cornmeal
- 1 1/2 cup cold water
- 2 cups shredded Cheddar cheese
- 1/4 cup butter, soft
- 2 small cloves garlic, crushed
- 1/2 teaspoon salt
- 1 cup milk
- 4 eggs, separated
- 12 slices bacon, crisp-cooked and drained
Combine cornmeal and water in a saucepan; cook, stirring constantly, until the cornmeal is the consistency of mush. Remove from heat. Add shredded cheese, butter, garlic, and salt to the cornmeal mixture; stir until cheese is melted. Sir in milk. In a small bowl, beat egg yolks well; stir into the cornmeal mixture. Crumble bacon, reserving a little for garnish, if desired. Stir bacon into the cornmeal mixture. Beat egg whites until stiff peaks form; fold into the egg whites. Pour batter into a greased 2-quart casserole or souffle dish. Bake at 325° for about 60 to 70 minutes. Spoon into warm dishes and sprinkle with a little crumbled bacon and a little butter.