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Spoon Bread is today's recipe from NYC Chef Dr. Delicious.
Chef recipes from an Italian chef, French chef, and Haute Cuisine chef's collection.
Recipes include Chocolates, Desserts, Salads, Soups, Chicken, Salmon, Steaks, Meats, Beef, Lamb, Veal, Pork, Filet, Sole, Rice & Pasta. Edited by New York City Chef.
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4 slices bacon
1 cup water
1/2 cup yellow cornmeal
1 cup shredded cheddar cheese (4 ounces)
1, 8 3/4 ounce can cream-style corn
2 tablespoons margarine or butter
1/4 teaspoon powdered onion
Dash of garlic powder
3/4 cup milk
3 egg yolks
1 teaspoon baking powder
3 egg whites
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. In a small mixing bowl beat egg yolks and baking powder until well blended. Stir into cornmeal mixture along with bacon. 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 at 325 degrees for 50 to 60 minutes or until knife inserted in center comes out clean. Serve hot. Makes 6 servings.
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