1 pt. sweet milk
6 tbsp. butter
1 c. cornmeal
1 tsp. salt
3 eggs (room temperature), separated

Scald milk (do not boil). Stir in butter, cornmeal and salt. Cook, stirring constantly, until cornmeal comes away from sides of pan and thickens. Set aside to cool until lukewarm. Add beaten egg yolks; mix thoroughly. Fold in stiffly beaten egg whites. Mix gently but thoroughly. Pour into greased and floured 2-quart baking dish and bake at 375°F for 1 hour or until top is golden brown. Serve immediately.

Yield: 6 servings.