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
Grease a 2-quart casserole dish. Heat the oven to 325° F.
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. Stir 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 cornmeal mixture.
Pour batter into a the prepared 2-quart casserole or souffle dish. Bake for about 60 to 70 minutes.
Spoon into warm dishes and sprinkle with a little crumbled bacon and a little butter.
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