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We served this up as a side dish at our 4th of July Fried Chicken dinner. This is not your typical corn bread, it’s light and airy more like a frittata because you use a lot of beaten eggs. It’s also not sweet. I think I would have liked it a tad more sweet so I will add more sugar next time. Nice alternative to the norm.
Filed under: RECIPES, Side Dish | Tagged: baking, cooking, corn bread, Corn-Bacon Spoon Bread, food, food network magazine, RECIPES | Leave a comment »
Bay Area Foodie 