Directions

• In a large saucepan, heat 3 cups milk over medium heat until bubbles
• form around sides of pan.
• Meanwhile, in a small bowl, combine the cornmeal, sugar, salt and
• remaining milk until smooth. Slowly whisk cornmeal mixture into hot
• milk. Cook and stir until mixture comes to a boil. Reduce heat;
• simmer for 5 minutes, stirring constantly.
• Remove from the heat. Sprinkle baking powder over the cornmeal
• mixture, then stir it in with the butter. In a small bowl, beat egg
• yolks; stir in a small amount of hot cornmeal mixture. Return all to
• the pan and mix well.
• In a small bowl, beat egg whites until stiff peaks form. Fold a
• fourth of the egg whites into the cornmeal mixture. Fold in
• remaining egg whites until blended.
• Transfer to a greased 2-1/2-qt. baking dish. Bake, uncovered, at