2 c. instant hominy grits
1/2 c. yellow cornmeal
1/2 tsp. salt
2 c. water
2 tbsp. butter
1 c. milk
3 eggs, separated
1 tsp. baking powder

In medium bowl, combine grits, cornmeal and salt; mix well. In medium saucepan, bring 2 cups water and the butter to boiling. Add to the grits mixture, stirring with a wire whisk. Add milk; beat until smooth. Let cool. Preheat oven to 375 degrees. Lightly grease a 1 1/2-1 3/4 quart casserole.

In medium bowl with rotary beater, beat egg whites just until stiff peaks form. Also, in a small bowl, using same beater, beat yolks until thick and light. With rubber scraper, fold whites, yolks and baking powder into cornmeal mixture until combined. Turned into prepared casserole. Bake 45 minutes, or until golden and puffed. Makes 8 servings.