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1
Preheat the oven to 375F (190C).
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2
Butter a 2-quart baking dish.
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3
Cook the corn in boiling salted water until tender, about 3 minutes.
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4
Remove the corn from the cob; you should have about 2 cups.
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5
Cook the bacon in a large skillet over medium heat until light golden, 4 minutes.
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6
Remove from the pan, cool and crumble into a bowl.
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7
Set aside.
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8
Add the tomatoes and corn to the skillet with the bacon fat and cook until hot, 3 minutes.
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9
Add to the bacon.
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10
In a large saucepan, bring the half-and-half and milk to a boil over medium heat.
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11
Immediately sprinkle the cornmeal into the pan, whisking constantly.
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12
Once the mixture has thickened slightly, change to a wooden spoon and stir until thick, 2 to 3 minutes.
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13
Remove from the heat and stir in the butter until melted.
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14
Add the egg yolks, one at a time, beating well after each addition.
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15
Add the bacon mixture and mix well.
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16
Season to taste with salt and pepper.
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17
In a bowl, whip the egg whites to stiff peaks.
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18
Fold the egg whites into the cornmeal mixture.
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19
Place the mixture in the prepared baking dish and bake until golden and puffed considerably, 35 to 40 minutes.
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20
Immediately spoon onto serving plates and serve.
