1 c. cornmeal
3 c. milk
1 tsp. salt
1 tsp. baking powder
2 tbsp. melted butter or shortening
3 well beaten egg yolks
3 stiffly beaten egg whites

In large saucepan cook cornmeal and 2 cups of milk until consistency of mush, about 10 minutes. Remove from heat; add salt, baking powder, butter and 1 cup milk. Add egg yolk, blend well. Fold in egg whites. Bake in greased 2 quart baking dish in slow oven (325 degrees) for one hour. Spoon into warm dishes. Top with additional butter. Makes 6 servings.