Spoon Bread
Recipe from Better Homes and Gardens

Souffle-like spoon bread looks like a baked batter pudding with the richness of a baked custard.


Spoon Bread

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Servings: Makes 6 servings.
Prep Time: 25 mins
Total Time: 1 hr 15 mins
Related Categories: Bacon, Corn Casserole, Corn Pudding, Cut Corn, Low Calorie, Mexican Casseroles
 
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Ingredients
  • 4  slices
    bacon
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  • 1  cup
    water
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  • 1/2  cup
    yellow cornmeal
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  • 1  cup
    shredded cheddar cheese (4 ounces)
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  • 1  8-3/4-ounce can
    cream-style corn
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  • 2  tablespoons
    margarine or butter
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  • 1/4  teaspoon
    onion powder
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  • Dash 
    garlic powder
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  • 3/4  cup
    milk
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  • 3 
    egg yolks
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  • 1  teaspoon
    baking powder
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  • 3 
    egg whites
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Directions
1.
Cook bacon until crisp; drain and crumble. Set bacon aside. In a medium saucepan combine water and cornmeal; bring to boiling. Reduce heat; cook and stir until very thick, about 1 minute. Remove from heat. Stir in cheese, corn, margarine, onion powder, and garlic powder. Stir until cheese melts and mixture is smooth. Stir in milk.
2.
In a small mixing bowl beat egg yolks and baking powder until well blended. Stir into cornmeal mixture along with bacon.
3.
In a medium mixing bowl beat egg whites until stiff peaks form. Fold beaten egg whites into cornmeal mixture. Pour into a lightly greased 1-1/2-quart casserole. Bake in a 325 degree F. oven for 50 to 60 minutes or until a knife inserted near the center comes out clean. Serve immediately. Makes 6 servings.
Nutrition information
Calories 227, Total Fat 15 g, Saturated Fat 6 g, Cholesterol 132 mg, Sodium 431 mg, Carbohydrate 12 g, Protein 11 g. Percent Daily Values are based on a 2,000 calorie diet
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