Corn and Bacon Spoonbread

3/4 c Yellow cornmeal

1 1/2 c Water

2 c Cheddar cheese; shredded

1 1/2 c Cooked fresh cut corn

1/4 c Butter or margarine

2 cl Garlic; minced

3/4 ts Salt

1 c Milk

4 Eggs; separated

10 sl Bacon; cooked/crumbled

Recipe by: Southern Living

Combine cornmeal and water; bring to a boil, and boil 1 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 at medium speed of an electric mixer 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. Bake at 325 degrees for 1 hour or until a knife inserted -----