Source: Parents Magazine

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Recipe Summary test

prep:
30 mins
cool:
10 mins
bake:
35 mins
total:
75 mins
Servings:
8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

  • 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.

  • 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; fat 11g; cholesterol 127mg; saturated fat 5g; carbohydrates 28g; mono fat 4g; poly fat 1g; insoluble fiber 2g; sugars 8g; protein 12g; vitamin a 437.3IU; vitamin c 2.4mg; thiamin 0.1mg; riboflavin 0.3mg; niacin equivalents 1.2mg; vitamin b6 0.1mg; folate 40.3mcg; vitamin b12 0.7mcg; sodium 295mg; potassium 265mg; calcium 181.7mg; iron 1.1mg.
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