CORN AND BACON SPOONBREAD
3/4 cup yellow cornmeal
1 1/2 cups water
2 cups shredded Cheddar cheese
1 1/2 cups cooked fresh cut corn
1/4 cup butter
1 or 2 cloves garlic, minced
3/4 teaspoon salt
1 cup milk
4 eggs, separated
10 slices bacon, cooked and crumbled
Combine cornmeal and water; bring to a boil, and boil 1 minute or until thickened, stirring constantly. Remove from heat. Add cheese, corn, butter, garlic, and salt; stir until cheese melts. Stir in milk.
Beat egg yolks at medium speed of an electric mixer until thick and lemon colored; add bacon. Stir into cornmeal mixture. Beat egg whites (at room temperature) until stiff but not dry; gently fold into cornmeal mixture.
Pour into a lightly greased 2 1/2-quart casserole. Bake at 325 degrees F. for 1 hour or until knife inserted in center comes out clean. Yield: 10 servings.
From "The Southern Living Cookbook"
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