Cheese 'N Bacon Spoon Bread

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

1. Add boiling water to cereal in large bowl; stir.
2. Let stand 5 minutes.
3. Gradually add milk, stirring until well blended.
4. Add 2 of the egg yolks and pepper; mix well.
5. (Save remaining 2 egg yolks for another use.)
6. Stir in baking powder.
7. Add corn, cheese, turkey bacon, pimientos and parsley; mix well.
8. Beat egg whites with electric mixer on high speed until stiff peaks form.
9. Add to cereal mixture; stir gently until well blended.
10. Pour into greased 2-quart casserole.
11. Bake at 375F for 50 to 60 minutes or until knife inserted in center comes out clean.

boiling water, creamy wheat, milk, eggs, ground black pepper, baking powder, kernel corn, milk, turkey bacon, pimentos, parsley

Taken from www.kraftrecipes.com/recipes/cheese-n-bacon-spoon-bread-53787.aspx (may not work)