Spoon Bread

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



by 3  people


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Servings: 6
Prep Time: 25 mins
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Ingredients
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    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

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
Per Serving: cal. (kcal) 227, Fat, total (g) 15, chol. (mg) 132, sat. fat (g) 6, carb. (g) 12, pro. (g) 11, sodium (mg) 431, Percent Daily Values are based on a 2,000 calorie diet
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