1 1/4 c. white cornmeal
1 tbsp. sugar
1 tsp. salt
1 1/3 c. boiling water
3 eggs, separated
1 tbsp. butter, melted
1 c. buttermilk
1/2 tsp. baking soda

Heat oven to 350 degrees. Grease a 1 1/2 quart baking casserole.

In medium saucepan, gradually stir cornmeal, sugar and salt into boiling water. Cook over medium heat, stirring constantly until mixture is the consistency of thick mush. Remove from heat and cool to lukewarm.

In small bowl, beat egg yolks slightly; stir into cornmeal mixture along with butter, buttermilk and baking soda. Mix until well blended.

In another small bowl, beat egg whites until stiff peaks form; gently fold into cornmeal mixture until no streaks of white remain.

Pour into prepared casserole. Bake until golden brown and puffy, about 45 to 50 minutes. Serve immediately. This tastes good with ham or fried chicken.