2 c. 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.