Heat butter in 10-inch non-stick skillet over high heat. Add onion and saute 1 minute, stirring often. Add water and continue cooking until slightly tender, about 3 minutes. Remove from heat. Stir in Corn. Whisk eggs in 3-quart bowl until frothy. Add milk, salt, nutmeg and season to taste with pepper. Stir in corn mixture. Transfer to greased shallow (4 to 5 cup) baking dish. Garnish with bacon. Bake at 325? in center rack of oven until custard is set in middle, about 40 minutes. Serve hot. Makes 6 servings. Note: Can be made ahead and refrigerated overnight. Reheat 30 minutes, covered with foil, at 300?. Or reheat in microwave oven on MEDIUM power (50%), covered with wax paper until hot. Each serving contains about: 187 calories; 249 mg sodium; 85 mg cholesterol; 12 grams fat; 16 grams carbohydrates; 6 grams protein; 0.6 gram fiber. veg 10