Bacon and Corn Spoon Bread

This dish is delicious and perfect to serve at brunch for Easter, Mother’s Day, Christmas, Baby or Bridal Shower or anytime!  It’s so yummy and with bacon you can’t go wrong!  This recipe looks like a lot of work but it goes together pretty quickly if you do a little prep work.

Bacon and Corn Spoon Bread

3/4 c. yellow cornmeal

1 1/2 c. water

1/4 c. butter

8 oz. of your favorite grated cheese

1 1/2 c. corn (canned, frozen or 3 ears of fresh)

2 cloves garlic, minced

1 t. salt

1 c. milk

 4 eggs, separated

10 slices bacon, cooked and crumbled

Pre-heat oven to 325•.  Prep work; cook and crumble bacon, set aside.  Grate cheese, mince garlic, set aside.  Separate eggs in to two bowls.

In a saucepan that is at least 2 1/2 quarts (a little bigger makes stirring easier) combine cornmeal and water, stirring constantly cook over medium high heat until thick.  This happens rather quickly so don’t stop stirring.  Remove from heat and add butter and cheese, stir until both are melted.  Add corn, garlic and salt, stir.  Add milk and stir some more.  Beat the egg yolks until thick and add the bacon, stir into the cornmeal mixture.  Beat the egg whites until soft peaks form, fold into the cornmeal mixture.  Pour into a greased 2 1/2 quart casserole (9 x 13) and bake 1 hour or until a knife inserted in the middle comes out clean.  If desired, serve with melted butter and a drizzle of maple syrup.

When separating your eggs be sure that no yolk gets in the whites or the whites will not froth up properly.

Okay, so it’s a little more than a drizzle of syrup…yum!

Trust in the Lord, and do good; so shall you dwell in the land, and truly you shall be fed. ~ Psalms 37:3 (AKJV)

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