2 2/3 c. milk, scalded
2/3 c. cornmeal (half white, half yellow)
1 tsp. salt
1 tsp. baking powder
1/3 stick butter
4-5 eggs, according to size

Add the cornmeal and the salt to the milk, and cook until the mixture makes a mush. Remove from the fire, add the butter and cool slightly. Then add the egg yolks and baking powder, mixing well. Beat the egg whites and fold into the mush mixture. Turn the whole mess into a 2 quart souffle dish, and bake in a 375 degree oven for 25 to 30 minutes, perhaps a little more. The souffle (and it is a souffle) should rise and brown a bit on top. Serve at once with lots of whipped butter and peas.