3/4 c. yellow corn meal
1 1/2 c. cold water
2 c. sharp Cheddar cheese, shredded
1/4 c. soft butter
1/2 tsp. salt
1 c. milk
4 egg yolks, well beaten
1/2 lb. bacon, cooked & drained
4 egg whites, beaten stiff
2 cloves garlic, crushed

Preheat oven to 325 degrees. In a saucepan, combine corn meal and water, cook, stirring constantly until consistency of mush. Remove from heat, add cheese, butter, garlic, and salt. Stir until cheese is melted. Gradually add milk, stir in beaten egg yolks. Crumble bacon, reserving some for garnish. Add to cornmeal mixture. Fold in stiffly beaten egg whites. Pour into 2 quart souffle dish. Sprinkle reserved bacon on top. Bake 1 hour. 6 servings.