3/4 c. yellow cornmeal
1 1/2 c. water
2 c. shredded cheddar cheese
1 1/2 c. cooked fresh corn, cut from cob
1/4 c. butter
1 or 2 cloves garlic, minced
1 tsp. salt
4 eggs, separated
10 slices bacon, cooked & crumbled

Combine cornmeal and water; boil one minute or until thickened, stirring constantly. Remove from heat. Add cheese, corn, butter, garlic and salt; stir until 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 cornmeal mixture.

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