1 qt. milk
1 c. butter, soft
1 tsp. salt
2 c. cornmeal
2 tsp. baking powder
6 lg. eggs, separated

Heat milk in double boiler. Sift cornmeal and add it gradually to hot milk and stir constantly until mixture becomes thick and mushy. Remove from heat and transfer to a large towel. Blend in butter and cool slightly. Combine baking powder, salt and stir into corn mixture. Beat egg yolks and add to cooled cornmeal mixture. Beat egg whites until stiff. Fold into mixture. Pour into greased 3 quart baking dish. Set in pan of hot water and bake at 325 degrees for 60-70 minutes or until firm. Serves 6-8.