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Recipe Summary

prep:
30 mins
cool:
10 mins
bake:
35 mins to 38 mins at 375°
Servings:
8
Max Servings:
10
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Ingredients

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Directions

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  • Preheat oven to 375 degree F. Coat a 2-quart souffle or casserole dish with cooking spray; set aside.

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  • Whisk milk, cornmeal, sugar, salt, and pepper in a large saucepan until smooth. Place over medium-high heat and cook and stir until mixture thickens and is bubbly, about 5 minutes. Remove from heat. Whisk in egg yolks, flour, and canola oil until smooth. Stir in bacon, corn kernels, and 3/4 cup cheddar cheese.

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  • Beat the egg whites in a clean medium bowl with an electric mixer on high until medium peaks form. Fold the whites into the cornmeal mixture in two batches until just combined.

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  • Spoon batter into the prepared dish. Sprinkle with the remaining 1/4 cup cheese. Bake until cooked through, puffed and golden brown on top, 35 to 38 minutes. A knife inserted into the center will come out with moist crumbs attached. Cool at least 10 minutes before serving (bread may sink a little while cooling).

Nutrition Facts

258 calories; total fat 11g; saturated fat 5g; polyunsaturated fat 1g; monounsaturated fat 4g; cholesterol 127mg; sodium 295mg; potassium 265mg; carbohydrates 28g; fiber 2g; sugar 8g; protein 12g; trans fatty acidg; vitamin a 437IU; vitamin c 2mg; thiaminmg; riboflavinmg; niacin equivalents 1mg; vitamin b6mg; folate 40mcg; vitamin b12 1mcg; calcium 182mg; iron 1mg.

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