1 c. cornmeal
1 1/2 tsp. salt
1 c. cold milk
1 1/2 c. milk, scalded
1 tbsp. butter
1 (16 oz.) can mixed vegetables, drained
5 bacon slices, cooked and crumbled
4 egg yolks
4 egg whites, beaten stiff but not dry

Combine cornmeal, salt, and cold milk. Add to scalded milk. Cook until thickened, about 5 minutes, stirring constantly. Remove from heat; add butter, vegetables, and bacon. Beat egg yolks until thick and lemon colored. Stir a small amount of cornmeal mixture into egg yolks; add egg mixture to cornmeal, stirring constantly. Fold in beaten egg white. Pour into a greased 2-quart casserole or souffle dish. Bake, uncovered, at 350 degrees for 50 to 60 minutes, or until set. Serve immediately. 6 servings.