1 c. yellow corn meal
1 tsp. salt
1 tsp. butter
4 egg whites, beaten stiffly
1 c. cold milk
1/2 c. hot milk
4 egg yolks

Combine cold milk, corn meal and salt. Pour into hot milk in heavy saucepan, stirring constantly. Cook about 5 minutes, until thickens. Stir in butter. Beat egg yolks into mixture. Fold in beaten egg whites. Pour into ungreased 1 1/2 quart souffle dish or casserole. Bake at 350 degrees for 1 hour.