Instructions: Combine cornmeal and water; boil 1 minute or until thickened, stirring constantly. Remove from heat. Add cheese, corn, butter, garlic, and salt; stir until the cheese melts. Stir in milk.

Beat egg yolks until thick and lemon colored; add bacon. Stir into cornmeal mixture. Beat egg whites until stiff, but not dry; gently fold into the cornmeal mixture.

Pour into a lightly greased 2 1/2-quart casserole or souffle dish. Bake at 325 degrees F. for 1 hour or until a knife inserted in the center comes out clean.

Yield:12 servings.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.