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Salads & sides

Cheese 'N Bacon Spoon Bread

Cheese 'N Bacon Spoon Bread recipe
photo by:kraft
Sharp cheddar cheese, corn, turkey bacon, pimientos and parsley add color and flavor to this classic puddinglike side-dish casserole.
20 min
1 hr 20 min
9 (2/3 cup each)

What You Need

cups  boiling water
cup  creamy wheat (enriched farina) hot cereal (1-minute, 2-1/2-minute or 10-minute cook time), uncooked
cup  fat-free milk
 eggs, separated, divided
tsp.  ground black pepper
tsp.  CALUMET Baking Powder
pkg.  (10 oz.) frozen whole kernel corn, thawed, well drained
cup  KRAFT 2% Milk Shredded Sharp Cheddar Cheese
slices  OSCAR MAYER Turkey Bacon, cooked, crumbled
jar  (4 oz.) chopped pimentos, drained
cup  chopped fresh parsley

Make It

ADD boiling water to cereal in large bowl; stir. Let stand 5 minutes. Gradually add milk, stirring until well blended. Add 2 of the egg yolks and pepper; mix well. (Save remaining 2 egg yolks for another use.) Stir in baking powder. Add corn, cheese, turkey bacon, pimientos and parsley; mix well.

BEAT egg whites with electric mixer on high speed until stiff peaks form. Add to cereal mixture; stir gently until well blended. Pour into greased 2-quart casserole.

BAKE at 375°F for 50 to 60 minutes or until knife inserted in center comes out clean.

Kraft Kitchens Tips

Creative Leftovers
Store remaining 2 egg yolks in tightly covered container in refrigerator for up to 2 days. Add to ground meat mixture when making meatloaf or meatballs. Or, use in an egg wash when breading thin pieces of meat, such as chicken cutlets.
Keeping It Safe
Use an egg separator to safely separate yolks from whites. Passing the yolk back and forth between the shell halves can expose the egg to bacteria on the shell. If pieces of the shell fall into the eggs, remove with a clean utensil.
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