2 c. milk, scalded
1 c. white cornmeal
4 eggs, separated
1/4 c. butter
1 tbsp. sugar
1/2 tsp. salt

Gradually add the cornmeal to the scalded milk in a heavy saucepan. Cook and stir over medium heat until mixture thickens and becomes smooth. Beat egg yolks until thick and lemon colored. Blend cornmeal mixture into egg yolks with the butter, sugar and salt. Mix thoroughly. Using clean beater, beat the egg whites until stiff, but not dry peaks are formed. Spread egg yolk mixture over whites and gently fold together.

Turn into a greased 2 quart casserole. Bake at 375 degrees for 35 to 40 minutes or until a cake tester comes out clean when inserted into center. Serve with butter and eat with a spoon.