2 1/2 c. milk
1 c. yellow corn meal
2 tbsp. melted butter
1 tsp. baking powder
1 tsp. salt
4 oz. grated sharp cheddar cheese (1 c.)
4 eggs, separated
1/4 tsp. cream of tartar
Pinch of salt

Preheat oven to 375 degrees. Grease 2-quart souffle dish. Warm milk in large saucepan over medium-low heat until hot; do not boil. Gradually add cornmeal, stirring constantly. Blend in melted butter, baking powder and salt and cook until mixture is smooth and very thick. Stir in cheese.

Beat yolks in medium bowl until light. Gradually stir into cornmeal mixture. Beat whites with cream of tartar and salt in large bowl until stiff but not dry; fold into cornmeal. Turn mixture into prepared dish. Bake until puffed and brown, about 40 minutes. Serve immediately.