2 c. white cornmeal
2 1/2 c. boiling water
1 1/2 tbsp. butter, melted
1 1/2 tsp. salt
2 egg yolks, lightly beaten
1 tsp. baking soda
1 1/2 c. buttermilk
2 egg whites, beaten stiff

Add the cornmeal gradually to the boiling water and let stand a few minutes. Add the butter, salt and egg yolks. Dissolve the baking soda in the buttermilk and add to the cornmeal mixture. Fold in the egg whites. Turn into a buttered casserole. Bake at 375 degrees for 40 minutes.