1 c. self-rising cornmeal
1 1/2 c. boiling water
1 tbsp. butter
3 egg yolks, beaten
1 c. buttermilk
1 tsp. sugar
3 egg whites, beaten only enough to hold soft peaks

Heat oven to 375 degrees. Grease a 2 quart casserole. Pour boiling water over cornmeal. Stir to keep from lumping until cooled slightly. Add butter and egg yolks and stir until egg is thoroughly blended. Stir in buttermilk and sugar. Fold in egg whites. Pour into greased casserole. Bake 45 to 50 minutes. Serve hot with butter.