1/2 c. cornmeal
1/2 tsp. salt
2 c. milk
1 tbsp. butter
1 tsp. baking powder
3 eggs, separated
1 tbsp. butter

Combine first 4 ingredients in a heavy saucepan; cook over medium heat, stirring constantly, until smooth and thickened. Remove from heat; stir in baking powder.

Beat egg yolks until thick and lemon colored; stir into cornmeal mixture. Beat egg whites (at room temperature) until stiff peaks form; fold into cornmeal mixture. Place 1 tablespoon butter in a 1 1/2 quart casserole; heat dish at 350 degrees for 3 to 5 minutes or until hot. Remove from oven; pour batter into dish. Bake at 350 degrees for 30 minutes or until golden. Yield: 4 to 6 servings.