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Add a photoServings: 12
Ingredients
- 3/4 c. yellow cornmeal
- 1 1/2 c. water
- 2 c. shredded cheddar cheese
- 1 1/2 c. cooked fresh corn, cut from cob
- 1/4 c. butter
- 1 or possibly 2 cloves garlic, chopped
- 1 teaspoon salt
- 4 large eggs, separated
- 10 slices bacon, cooked & crumbled
Directions
- Put together cornmeal and water; boil one minute or possibly till thickened, stirring constantly. Remove from heat. Add in cheese, corn, butter, garlic and salt; stir till cheese melts. Stir in lowfat milk.Beat egg yolks till thick and lemon colored; add in bacon. Stir into cornmeal mix. Beat egg whites till stiff, but not dry; gently fold into cornmeal mix.
- Pour into a lightly greased 2 1/2 qt casserole or possibly souffle dish. Bake at 325 degrees for 1 hour or possibly till a knife inserted in center comes out dry.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 111g | |
| Recipe makes 12 servings | |
| Calories 287 | |
| Calories from Fat 204 | 71% |
| Total Fat 22.86g | 29% |
| Saturated Fat 10.57g | 42% |
| Trans Fat 0.0g | |
| Cholesterol 116mg | 39% |
| Sodium 565mg | 24% |
| Potassium 127mg | 4% |
| Total Carbs 9.82g | 3% |
| Dietary Fiber 0.6g | 2% |
| Sugars 0.62g | 0% |
| Protein 10.56g | 17% |
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