Cheese, Chives & Bacon Corn Spoon Bread

Cheese, Chives & Bacon Corn Spoon Bread Cheese, Chives & Bacon Corn Spoon Bread Light, fluffy, and oh-so-good straight from the oven!
Light, fluffy, and oh-so-good straight from the oven!
  • 15 min prep
  • 45 minutes
  • 110 calories
  • $0.55

Ingredients


Makes: 8–10 servings
  • 2 C (500 ml) milk
  • 1/3 C (80 ml) yellow cornmeal
  • 1 Tbsp (15 ml)
  • 2 C (500 ml) fresh or frozen corn niblets
  • 1 Tbsp (15 ml) butter
  • Sea Salt (Grinder), to taste
  • 4 large eggs, separated

Preparation


 
  • Preheat oven to 425° F (220° C).
  • Combine first 6 ingredients in Multipurpose Pot - 8 C and bring to a boil over high heat. Reduce heat and simmer for 5 minutes, stirring constantly, until thick.
  • Remove from heat and stir in egg yolks, one at a time, mixing well between additions.
  • Using an electric mixer, beat egg whites (add a pinch of Sea Salt) until soft peaks form when beaters are lifted.
  • Stir one quarter of beaten whites into cornmeal mixture, then gently fold in remaining whites until no streaks remain. Turn into a small buttered casserole dish or deep dish pie plate.
  • Bake for 15–20 minutes, until puffy and golden. Serve immediately.
Nutritional Serving Size
Calories 110
Fat 4.5 g
Saturated Fat 2 g
Transfat 0 g
Cholesterol 90 mg
Sodium 95 mg
Carbohydrates 11 g
Fibre 1 g
Sugar 1 g
Protein 6 g

Shop this recipe...

Multipurpose Pot - 8 C
$69.00
Sea Salt (Grinder)
$15.00