3/4 c. cornmeal
3 c. liquid skim milk
3 tbsp. oil
1 tsp. salt
1 1/2 tsp. baking powder
4 eggs whites, beaten stiff

Grease 1 quart casserole. Heat 2 cups of milk in top part of a double boiler. Mix cornmeal with remaining cold milk and stir into the hot milk. Cook slowly for 15 minutes, stirring frequently. Cool. Add oil, salt and baking powder. Beat until well blended. Fold in egg whites and pour into the prepared casserole. Bake for 35 to 40 minutes in 350 degree oven. Serve immediately.