Spoon Bread

Grease a 1.5 quart casserole or soufflé dish. Preheat oven to 325°F.

In a saucepan stir the cornmeal into the cold water and place over medium heat. Bring to a bubbling boil, stirring constantly. When it is thick, about 60 seconds, remove from heat.

Stir in the cheese, butter, minced onion, garlic, and salt. When the cheese is melted, pour in the milk. Stir in the egg yolks and add the bacon pieces.

Beat the egg whites stiff, and fold them into the batter until well incorporated.

Pour the mixture into the casserole or soufflé dish. Level the batter with a rubber scraper or spatula.

Bake until the bread is nicely browned, high, and puffy, about 1 hour. Slip a knife into the center of the casserole. If the blade comes out clean and dry, the spoon bread is done. If not, return to the oven for an additional 10 minutes.

Remove the bread from the oven and carry the dish to the table.