---------- Recipe via Meal-Master (tm) v8.05
  
       Title: Corn and Bacon Spoonbread
  Categories: Breads
       Yield: 10 servings
  
     3/4 c  Yellow cornmeal
   1 1/2 c  Water
       2 c  Cheddar cheese; shredded
   1 1/2 c  Cooked fresh cut corn
     1/4 c  Butter or margarine
       2 cl Garlic; minced
     3/4 ts Salt
       1 c  Milk
       4    Eggs; separated
      10 sl Bacon; cooked/crumbled
  
   Recipe by: Southern Living
   Preparation Time: 0:20
   Combine cornmeal and water; bring to a boil, and boil 1
   minute or until thickened, stirring constantly.  Remove
   from heat.  Add cheese, corn, butter, garlic, and salt;
   stir until cheese melts.  Stir in milk. Beat egg yolks at
   medium speed of an electric mixer until thick and lemon
   colored; add bacon.  Stir into cornmeal mixture.  Beat egg
   whites until stiff but not dry; gently fold into cornmeal
   mixture. Pour into a lightly greased 2-1/2-quart casserole.
    Bake at 325 degrees for 1 hour or until a knife inserted
   in center comes out clean.  Yield:  10 servings.
  
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