2 1/2 c. scalded milk
1 c. sifted white corn meal
1 tsp. salt
1 1/2 tbsp. melted butter
4 eggs, separated
1 tsp. baking powder

Add scalded milk to corn meal, stirring until smooth. Add salt. Cook over hot water, stirring constantly, until thick. Stir in melted butter. Cool slightly. Beat egg yolks and add to cooled corn meal mixture. Add baking powder and mix well. Fold in stiffly beaten egg whites. Turn into hot buttered casserole. Bake in moderate oven (375 degrees) until firm and brown on top. Serve from casserole. Serves 8-10.