In a fry pan over medium heat, cook the bacon, stirring until golden brown, about 5 minutes.
Drain on paper towels. Pour the drippings into a 2 quart shallow baking dish.
In the bowl of an electric mixer fitter with a flat beater, beat butter and sugar on medium speed until smooth, about 2 minutes.
Add the egg yolks one at a time, beating until smooth.
Add half of the cornbread mix, then half of the milk, beating after each addition until just combined.
Repeat to add the remaining cornbread mix and milk.
Pour the batter into a large bowl and stir in the bacon, corn, corn milk, green onions, salt, nutmeg and cayenne. Wash and dry the mixer bowl.
In the mixer bowl, beat the egg whites with the wish attachment, on high speed until stiff peaks form, about 2 minutes.
Gently fold the whites into the batter.
Place the baking dish with the drippings in the oven for 5 minutes.
Pour in the batter. Bake until just golden brown and a toothpick inserted into the center comes our clean, 25 to 30 minutes.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (75g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 106 (83%)|
|Amt Per Serving||% DV|
|Total Fat 11.8g||16 %|
|Saturated Fat 6.8g||34 %|
|Monounsaturated Fat 3.2g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 97.2mg||30 %|
|Sodium 193.6mg||7 %|
|Potassium 95.3mg||3 %|
|Total Carbohydrate 2.3g||1 %|
|Dietary Fiber 0.1g||0 %|
|Sugars, other 2.2g|
|Protein 3.7g||5 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 128
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