SWEET CORN SPOON BREAD

Sweet Corn Spoon Bread image

Provided by Julie Madawi

Time 1h20m

Number Of Ingredients 13

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4 slice bacon
1 c water
1/2 c yellow cornmeal
1/4 tsp salt
1 c cheddar cheese, shredded (4 ounces)
1 can(s) corn, cream style 14.75 ounce can
2 Tbsp butter
1/4 tsp onion powder
1 dash(es) garlic powder
1 1/2 c milk
3 eggs, separated
1 tsp baking powder
1 c sweet corn kernels, fresh

Steps:

1. Preheat 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.
2. In a small mixing bowl, beat egg yolks and baking powder until well blended. Stir into cornmeal mixture along with bacon and fresh corn kernels.
3. In 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.