- ½ cup yellow or white cornmeal
- ¾ cup milk
- 5 large eggs, separated
- 1 cup fresh corn kernels (cut from 2 medium ears corn)
- 1 teaspoon chili powder
- 1 teaspoon kosher salt
- 3 large canned green chilies, finely chopped
- ½ pound bacon, fried until crisp, drained and crumbled into small pieces
- ¼ pound white cheddar cheese, grated, plus 12 thin 2-inch squares cheese
- 1 large egg white
- Generously butter twelve 4-ounce (1/2-cup) ramekins or soufflé dishes. Set aside.
- Stir the cornmeal into the milk in a saucepan. Heat the mixture, stirring constantly, until it just barely comes to a boil and starts to thicken. Transfer to a large bowl.
- Stir in the egg yolks, corn, chili powder, salt and chilies, mixing thoroughly. Add the bacon and grated cheese. Stir well, until thoroughly incorporated.
- Preheat the oven to 400°F.
- Beat the egg white in a large bowl until stiff but not dry.
- Stir about one-quarter of the white very thoroughly into the corn mixture. Add the remaining white and stir and fold until no white shows.
- Divide the mixture evenly among the twelve ramekins. Top each with a slice of cheese.
- Bake for about 20 minutes, or until set.