1 c. cornmeal
1/2 c. flour
1 tsp. salt
2 tsp. baking powder
1 tbsp. sugar
2 eggs, separated
1 1/2 c. milk
2 tsp. lard

Combine and sift dry ingredients into a bowl. Beat in the egg yolks, milk and lard until smooth. Fold in the stiffly beaten egg whites. Bake until browned in buttered muffin rings set on a hot griddle. Turn with a pancake turner and brown on the other side. Serve split, with butter and marmalade. Makes about 16.