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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Spoon Bread

Makes: 6 servings
Prep 25 mins Bake 325°F 50 mins
Spoon Bread
  • 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  onion powder
  •  Dash garlic powder
  • 3/4  cup  milk
  • 3  egg yolks
  • 1  teaspoon  baking powder
  • 3  egg whites

1. 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.

2. In a small mixing bowl beat egg yolks and baking powder until well blended. Stir into cornmeal mixture along with bacon.

3. 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 in a 325 degree F oven for 50 to 60 minutes or until a knife inserted near the center comes out clean. Serve immediately. Makes 6 servings.

Nutrition Facts (Spoon Bread)
  • Servings Per Recipe 6,
  • cal. (kcal) 227,
  • Fat, total (g) 15,
  • chol. (mg) 132,
  • sat. fat (g) 6,
  • carb. (g) 12,
  • pro. (g) 11,
  • sodium (mg) 431,
  • Percent Daily Values are based on a 2,000 calorie diet

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