Cheddar-Bacon Spoon Bread

Hi Everyone!

I'm Julie from White Lights on Wednesday!
I'm really exciting to be on Maggie's blog today and meeting all of you!

Since we don't really know each other, and I'm totally awesome - ha! - here's a little about me.  I live in Arizona.  Yes, it's stupid hot in the summer.  I love to cook and bake.  I'm pretty much obsessed with freshly clean sheets, they're amazing!  I LOVE Love love to eat cookies.  And I like wine and whiskey.  Not together though...ewww.  

There.  Now we can be friends.  :)

To give you an idea of what goes on over at my blog, here are my readers' favorite posts.

(1) Guinness Gingerbread

(2) Thin Mint Knock Offs
(3) Chocolate Wasted Cake

After seeing all the great posts on Maggie's blog, I knew exactly what recipe I wanted to bring to the table today.  Ha.  Get it?  Yeah.  So.  ;)  I've been on a big corn kick lately.  I think it's all because of my fetish with Bacon-Corn Relish.  Once I have ears of corn in the house I go crazy.  To my supreme delight, BHG came out with a series of corn recipes last month.  Are they psychic?  I think so.  This awesome pan of deliciousness is like the ultimate bread pudding-ish.  Flavorful, bacon (hello!), cheese, fresh corn, and a wonderfully moist inside.  You need to make this ASAP.  For reals.

Cheddar-Bacon Spoon Bread
From Recipes.com

Ingredients:
Nonstick cooking spray
1 3/4 cups 2% milk
1 cup Jiffy corn muffin mix
2 tablespoons sugar
1/4 teaspoon salt
1/4 teaspoon black pepper
4 eggs, separated
2 tablespoons vegetable oil
4 slices bacon
3 ears of corn
1 cup shredded cheddar cheese

Directions:

Cut bacon slices in half to fit easily into pan.

Fry bacon until crispy over medium heat, flipping once.

Remove bacon to paper towels to drain.

Cut/crumble bacon into small pieces.

Shuck corn.  Peel back husk and remove silk as best you can.

Place a smaller bowl upside down in the middle of a large bowl.

Hold corn on end on top of smaller bowl and run knife down ear of corn to remove kernels.

The large bowl will catch the corn. 

{This is one of my favorite kitchen tricks}

Don't cut the cob itself, just remove the kernels.

Repeat for all 3 ears of corn.

Ingredients!

Separate eggs into two bowls.

Preheat oven to 375 degrees F.

Coat a 2 quart casserole dish (or spring form pan) with cooking spray and set aside.

Place a large saucepan over medium-high heat.

In the saucepan, whisk together milk, corn muffin mix, sugar, salt and pepper until smooth.

Stir until mixture thickens and is bubbly, about 5 minutes.

Remove from heat.

  

Whisk in egg yolks, flour, and vegetable oil.

Stir in bacon, corn kernels, and 3/4 cup cheese.

Beat the egg whites with an electric mixer on high speed until stiff peaks form.

{Stiff Peaks}

Fold whites into the cornmeal in two batches, until just combined.

Batch 1, just combined.

Batch 2, just combined.

Pour batter into prepared dish.

Sprinkle with remaining 1/4 cup cheese.

Baked until cooked through, puffed and golden brown on top, 35 to 38 minutes.

A knife inserted into the center will come out clean with moist crumbs attached.

Let cool for at least 10 minutes before serving.

Happiness on a plate.

Seriously so good!

Thank you so much to Maggie for having me today.

I hope you're enjoying your trip!!!

I can't wait to see you all over at White Lights on Wednesday.


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