1 1/2 c. milk
1/2 c. cornmeal
1/2 tsp. salt
1 lb. can salmon or Jack Mackeral
1 tsp. baking powder
2 tbsp. butter
3 eggs, separated

Grease a 2 quart baking dish. In a saucepan, bring milk to simmer. Gradually stir in cornmeal and cook over moderate heat, stirring constantly for 2 minutes or until mixture is thick. Remove from heat and stir in salt, baking powder and butter. Beat in egg yolks, one at a time. Beat egg yolks, one at a time. Beat egg whites until stiff but not dry and fold in cornmeal mixture. Along with the salmon liquid. Pour into prepared dish and bake in preheated 370 degrees F oven for 35 minutes or until well puffed and brown on top.