Ingredients
- 4 egg yolks
- 4 egg whites stiff (beaten)
- 2 garlic (cloves crushed)
- 1/2 bacon bacon (fried)
- 350 ml water (cold)
- 240 ml milk
- 230 gr sharp cheddar cheese (shredded)
- 90 gr cornmeal preferred (yellow)
- 55 gr butter
- 1 gr salt
Beforehand, fry the bacon. Cut or chop into small bits. Shred the cheese. Preheat oven to 325 degrees. Stir cornmeal into the cold water in the saucepan and place over medium heat. Bring to a bubbling boil, stirring constantly. When it is thick-perhaps 60 seconds-remove from heat. Stir in the cheese, butter, garlic and salt. When cheese is melted pour in the milk. Stir in egg yolks and add bacon bits. Beat egg whites stiff, and fold them into the batter. pour into the casserole or souffle dish (one 2 litre casserole or souffle dish, greased). Level the batter with rubber spatula. Bake in the oven for about 1 hour. The bread will be nicely browned, high and puffy. Slip a knife blade into the center of the casserole. If the blade comes out clean and dry, the spoon bread is done. If not, return to the oven for an additional 10 minutes. Remove bread from the oven. Serve while hot.