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3/4 c. cornmeal
1 tbsp. sugar
1/2 tsp. salt
2 c. milk
1/4 c. butter
3 eggs, separated

Preheat oven to 375. Lightly oil a 1 1/2 qt. casserole or souffle
dish. Mix cornmeal, sugar, and salt in 3 qt. saucepan. Add milk
and butter. Heat mixture to boiling point, stirring constantly
until thickened. Remove from heat.

Beat egg yolks in small bowl. Gradually stir about 1/2 c. of hot
cornmeal mixture into yolks, a tablespoon at a time. Stir egg yolk
mixture into remaining cornmeal mixture; mix thoroughly. Cool to

Beat egg whites in large bowl with egg beater until stiff peaks
form. Gradually fold in cornmeal mixture. Pour into prepared
dish. Bake 40 minutes. Serve immediately.

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