| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Bread |
8 |
Servings |
INGREDIENTS
| 1/2 |
lb |
Fried bacon; in bits |
| 2 |
c |
Sharp cheddar;shredded |
| 3/4 |
c |
Cornmeal; yellow preferred |
| 1 1/2 |
c |
Cold water |
| 1/4 |
c |
Butter or shortening; room temperature |
| 2 |
|
Cloves garlic; crushed |
| 1/2 |
ts |
Salt |
| 1 |
c |
Milk |
| 4 |
|
Egg yolks |
| 4 |
|
Egg whites; stiff beaten |
INSTRUCTIONS
From: Maggie <MWORKMAN@VM.CC.PURDUE.EDU>
Date: Fri, 23 Jul 93 13:39:23 EST
Taken (without permission) from The Complete Book of Breads. Beforehand,
fry the bacon. Cut or chop into small bits. Shred the cheese. Preheat
oven to 325 degrees. Stir cornmeal into the cold water in the saucepan and
place over medium heat. Bring to a bubbling boil, stirring constantly.
When it is thick-perhaps 60 seconds-remove from heat. Stir in the cheese,
butter, garlic and salt. When cheese is melted pour in the milk. Stir in
egg yolks and add bacon bits. Beat egg whites stiff, and fold them into
the batter. pour into the casserole or souffle dish (one 2-quart casserole
or souffle dish, greased). Level the batter with rubber spatula. Bake in
the oven for about 1 hour. The bread will be nicely browned, high and
puffy. Slip a knife blade into the center of the casserole. If the blade
comes out clean and dry, the spoon bread is done. If not, return to the
oven for an additional 10 minutes. Remove bread from the oven. Serve while
hot.
REC.FOOD.RECIPES
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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