Butter
Cornmeal
2 tbsp. butter
1/2 c. chopped onion
1/2 c. cornmeal
1/2 tsp. salt
1 c. water
3/4 c. (3 oz.) shredded cheddar cheese
4 eggs, separated
1 c. milk
1 tbsp. prepared mustard
1 tsp. Worcestershire sauce
1/4 tsp. pepper
1 1/2 c. (10 oz.) frozen broccoli, cauliflower & carrots, mixed vegetables; thawed & drained
1/2 tsp. cream of tartar

Lightly butter bottom and sides of 2 quart souffle dish or casserole. Dust with cornmeal. Set aside.

In medium saucepan over medium heat cook onion in butter until tender, about 5 minutes. Remove from heat. Stir in cornmeal and salt. Gradually stir in water until smooth. Cook and stir over medium heat until thickened, about 4 minutes. Remove from heat. Stir in cheese until melted. Blend in egg yolks, milk, mustard, Worcestershire sauce and pepper until smooth. Stir in vegetables. Set aside.

In large mixing bowl beat egg whites with cream of tartar at high speed until stiff but not dry, just until whites no longer slip when bowl is tilted. Gently, but thoroughly, fold reserved yolk mixture into whites. Carefully pour into prepared dish.

Bake in preheated 375 degree oven until puffy, golden brown and mixture shakes slightly when oven rack is gently moved back and forth, about 55 minutes. Serve immediately. Makes 4 to 6 servings.