1 bunch broccoli
1 1/2 c. milk
1/2 c. yellow cornmeal
2 eggs, separated
2 tsp. baking powder
1 tsp. salt
1 tbsp. sugar
Parmesan Sauce

Trim broccoli into 2 inch long pieces. Cook until tender crisp. Reserve 1/2 cup liquid. Gradually stir milk into cornmeal and cook over medium heat for 5 minutes until thickened. Cool slightly. Beat yolks and add cornmeal, baking powder, salt and sugar; mix well.

Beat whites stiff but not dry. Fold into cornmeal mixture. Arrange broccoli in a well greased deep 2 quart souffle dish. Spoon batter over smoothing to edges. Bake at 375 degrees for 45-50 minutes (until brown). Serve with sauce.

PARMESAN SAUCE:

2 tbsp. butter
1 tbsp. cornstarch
1 c. milk
1 c. grated Parmesan cheese
1/2 c. reserved broccoli liquid
1/2 tsp. salt
1/8 tsp. white pepper
1/4 tsp. nutmeg

Melt butter. Stir in cornstarch to form smooth paste. Gradually stir in milk and cook over low heat until thickened and comes to boil. Cook and stir for 3 minutes. Add cheese a little at a time stirring until melted. Stir in broccoli liquid and rest of ingredients. Heat and serve warm over spoon bread.