6 slices bacon
2 cups water
1 cup cornmeal
1 1/2 cups (6 ounces) crumbled Wisconsin blue cheese
4 tablespoons butter, softened
1/4 teaspoon black pepper
1 cup milk
4 eggs, separated
1 can (8 3/4 ounces) corn kernels, drained (about 1 cup)
In skillet cook bacon until crisp; drain well. Crumble; set aside.
In medium saucepan bring water to boil. Reduce heat to low; stir in cornmeal. Cook, stirring constantly, until mixture is smooth and thick, about 2 minutes. Remove from heat; add cheese, butter and pepper. Stir until cheese melts; gradually add milk, stirring constantly. Beat egg yolks. Add egg yolks, corn and bacon to cheese mixture; stir to blend. Beat egg whites until stiff peaks form; gently fold into cheese mixture. Pour into buttered 2 quart casserole or soufflé dish. Bake at 325° F for 50 to 55 minutes until set and golden brown. Serve hot.