6 oz. sharp cheddar cheese (1 1/2 c., grated)
2 c. milk
4 egg yolks
1 c. yellow corn meal
1/4 c. butter
1 tsp. sugar
1/2 tsp. salt
4 egg whites

Thoroughly grease a 2-quart casserole. Grate cheese and set aside. Scald milk in double boiler top; beat eggs until thick and lemon- colored; set aside. When milk is scalded, add cornmeal very gradually, stirring constantly. Stir until mixture thickens and becomes smooth.

Remove double boiler top from simmering water. Quickly and thoroughly mix in the beaten egg yolks, grated cheese, butter, sugar, and salt. Beat egg whites until rounded peaks are formed.

Gently spread beaten egg whites over cornmeal mixture. Carefully fold together until just blended. Turn mixture into casserole. Bake at 375 degrees for 35-40 minutes or until bread tests done. Serve at once. Yield: 6-8 servings.