Bacon and Corn Spoonbread

Source: The Star Of Texas Cookbook

Easy to make and very flavorful!

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Serves: 6
Prep Time: 15 minutes
Cook Time: 1 hour

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3/4 cup yellow corn meal
1 1/2 cups water
1/4 cup butter
8 ounces Shredded Cheddar cheese
1 1/2 cups corn, cooked fresh(3 large ears) or 1 package (10 ounces) frozen corn, cooked
2 cloves garlic, minced
1 teaspoon salt
1 cup milk
4 eggs, separated
10 slices bacon, cooked and crumbled

Preheat oven to 325 degrees F. Combine cornmeal and water in a saucepan and cook over medium-high heat, stirring constantly until thick. Remove from heat and add butter and cheese. Stir until both are melted. Add corn, garlic, and salt. Stir in milk. Beat egg yolks until thick and lemon-colored; add bacon. Stir into cornmeal mixture. Beat egg whites until stiff but not dry and fold gently into cornmeal mixture. Pour into a lightly greased 2 ½-quart casserole or souffle dish. Bake for 1 hour or more until knife inserted in center comes out clean. Serve with melted butter or syrup.

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