1 c. cornmeal
1 tsp. salt
1 c. cold milk
1 1/2 c. milk, scalded
4 egg yolks
4 egg whites, stiffly beaten
2 tbsp. butter

Combine cornmeal, salt and cold milk. Add to scalded milk, stirring constantly. Cook until thickened, about 5 minutes, stirring frequently. Remove from heat. Stir in butter. Beat egg yolks until thick and lemon colored. Stir small amount cornmeal mixture into yolks. Add egg mixture to cornmeal. Mix well, fold in egg whites. Pour into greased 1 1/2 quart casserole. Bake, uncovered, at 350 degrees for 50 minutes. DO NOT OPEN OVEN DOOR. Serve immediately. 6 servings.