Spoon Bread with Bacon

Heat oven to 400F. Fry bacon until crisp; drain and chop coarsely; set aside. Combine cornmeal with 1-1/2 cups milk and salt. In a heavy saucepan, bring remaining 3 cups milk to the boiling point. Reduce flame, so that milk simmers. Slowly stir cornmeal mixture into hot milk. Cook over low flame, stirring frequently, until mixture is quite thick, about 5 minutes. Remove from fire and stir in butter. Slowly stir in eggs and bacon. Turn into a greased casserole or souffle dish not more than 3/4 filled. Bake uncovered about 30 minutes or until spoon bread has risen and is deep brown on top.