sweet corn spoon bread
(1 rating)
Another recipe from the Publix Family Style magazine, April/May 2013 issue. This is going to be a delicious side dish when corn is in season!
(1 rating)
yield
6 serving(s)
prep time
25 Min
cook time
55 Min
Ingredients For sweet corn spoon bread
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4 slicebacon
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1 cwater
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1/2 cyellow cornmeal
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1/4 tspsalt
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1 ccheddar cheese, shredded (4 ounces)
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1 cancorn, cream style 14.75 ounce can
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2 Tbspbutter
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1/4 tsponion powder
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1 dashgarlic powder
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1 1/2 cmilk
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3eggs, separated
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1 tspbaking powder
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1 csweet corn kernels, fresh
How To Make sweet corn spoon bread
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1Preheat oven to 325 degrees. Cook bacon until crisp; drain and crumble. Set bacon aside. In a medium saucepan, combine the water, cornmeal and salt; bring to a boil. Reduce heat; cook and stir until very thick, about 1 minute. Remove from heat. Stir in cheese, cream-style corn, butter, onion powder and garlic powder. Stir until cheese melts and mixture is smooth. Stir in milk.
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2In a small mixing bowl, beat egg yolks and baking powder until well blended. Stir into cornmeal mixture along with bacon and fresh corn kernels.
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3In a medium mixing bowl, beat egg whites until stiff peaks form. Fold egg whites into cornmeal mixture. Pour into a lightly greased 2-quart square baking dish. Bake for 50 to 55 minutes or until a knife inserted near the center comes out clean. Serve immediately.
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