Cheese N Bacon Spoon Bread Recipes

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BACON & ONION TWO-CHEESE SPOON BREAD



Bacon & Onion Two-Cheese Spoon Bread image

No matter what meal you serve it for, this is bound to become a classic on your table. Spoon Bread has always been part of our family fare dating back to my grandfather. Hope you like it! UPDATE: : 09/09/09 Nurse Janey just let me know that I didn't give credit where credit was due - it was to Cooking Light Magazine - 2006 edition. I am so sorry that this wasn't caught sooner. :(

Provided by Manami

Categories     One Dish Meal

Time 1h15m

Yield 8-12 serving(s)

Number Of Ingredients 17

2 3/4 cups milk
2 teaspoons sugar
salt, to taste (optional)
fresh coarse ground black pepper, to taste
1 pinch crushed red pepper flakes (optional)
3/4 cup yellow cornmeal
2 large egg yolks, lighly beaten
cooking spray
1 1/2 cups chopped onions
8 ounces bacon or 8 ounces turkey bacon, cooked & chopped into 1/2-inch dice
1 cup shredded cheddar cheese
1/4 cup freshly grated parmesan cheese
4 large egg whites
sour cream, garnish (optional)
chopped chives, garnish (optional)
syrup (optional)
powdered sugar (optional) or granulated sugar (optional)

Steps:

  • Preheat oven to 375°F.
  • Combine milk, sugar, and red pepper flakes, if using, in a medium saucepan over medium-high heat.
  • When mixture begins to simmer, gradually add cornmeal in a slow steady stream, stirring well with a whisk.
  • Cool 3 minutes or until thickened and smooth, stirring constantly.
  • Transfer cornmeal mixture to a large bowl.
  • Add yolks; stirring with a whisk.
  • Let mixture stand 10 minutes.
  • Heat a large nonstick skillet over medium-high heat.
  • Coat pan with cooking spray.
  • Add onion and saute 6-10 minutes or until tender.
  • Add onion and bacon to cornmeal mixture.
  • Stir cheeses into cornmeal mixture.
  • Add salt and pepper now.
  • Beat egg whites with a mixer at high speed until stiff peaks form (do not overbeat).
  • Gradually stir one-third of egg white mixture into cornmeal mixture; gently fold in remaining egg white mixture.
  • Using a rubber spatula, scrape cornmeal mixture into 1-1/2 quart souffle or deep baking dish coated with cooking spray.
  • Bake for 50 minutes or until golden brown, and just set in center.
  • DO NOT KEEP OPENING OVEN.
  • Serve immediately.
  • *Garnish with sour cream topped with chives or green onions chopped fine, to keep it savory.
  • **I know many eat spoon bread with sugar or syrup or sour cream with sugar - whatever one chooses I am sure - it will be delightful.

Nutrition Facts : Calories 333.6, Fat 23, SaturatedFat 10.2, Cholesterol 94.7, Sodium 447.4, Carbohydrate 17.3, Fiber 1.3, Sugar 2.6, Protein 14.5

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