1 pt. sweet milk
6 tbsp. butter
1 c. corn meal
1 tsp. salt
3 eggs, room temperature, separated

Scald milk (do not boil). Stir in butter, cornmeal and salt. Cook, stirring constantly, until cornmeal comes away from sides of pan and thickens. Set aside to cool - lukewarm.

Add beaten egg yolks; mix thoroughly. Stiffly beat egg whites; fold in. Mix gently but thoroughly. Pour into greased and floured 2-quart baking dish and bake at 375 degrees for 1 hour or until top is golden brown. Serve immediately. Yield: 6 or 8 servings.