Bacon-Cheese Casserole

Oxmoor House
8 servings


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3/4 cup cornmeal
1 1/2 cups water
2 cups (8 ounces) shredded Cheddar cheese
1/4 cup butter or margarine, softened
1 teaspoon chopped fresh parsley
1/2 teaspoon salt
1/4 teaspoon garlic powder
1 cup milk
4 eggs, separated
1/2 pound sliced bacon, cooked and crumbled


Combine cornmeal and water in a large heavy saucepan; cook over medium heat, stirring frequently, until mixture begins to thicken. Add cheese, butter, chopped parsley, salt, and garlic powder; stir until cheese and butter melt.

Combine milk and egg yolks, stirring well to blend. Gradually add milk mixture to cornmeal mixture, stirring constantly. Cook over medium heat, stirring constantly, until mixture thickens. Remove from heat, and fold in bacon.

Beat egg whites (at room temperature) until soft peaks form. Fold whites into cornmeal mixture, and pour into a well greased 2-quart casserole. Bake at 325° for 1 hour or until a knife inserted in center comes out clean. Spoon onto serving plates, and serve immediately.

Created date

February 2010