Preheat oven to 350°F. Generously butter a 10-inch cast iron skillet.

In a saucepan over medium heat, whisk together the cornmeal, milk, and salt. Heat for approximately 5 minutes, or until the mixture has thickened. Remove from the heat and set aside.

Place the egg whites in the bowl of a stand mixer. Whip on medium speed until the egg whites reach soft peaks.

Add the baking powder and the egg yolks to the cornmeal mixture. Whisk to combine.

Stir in the cheddar and crumbled bacon.

Gently fold in the whipped egg whites with a spatula, taking care not to stir too hard so the egg whites don’t deflate.

Bake for 35–40 minutes, or until the top is golden brown. Top with chopped chives and serve while still warm.