4	C	milk
1	C	cornmeal
2	tbsp.	unsalted butter
1-3/4	tsp.	salt
4		eggs - separated

Preheat oven to 375F. Scald the milk; stir into the cornmeal in the top of a double boiler. Cook about 5 minutes, or until the mixture has the consistency of thin mush. Add the butter and salt.

Beat the egg yolks; fold into the batter. Beat the egg whites lightly and fold into the batter.

Pour into a greased 1-1/2 quart baking dish. Bake for about 45 minutes.

Serve in the baking dish with plenty of butter on the side.

Yield 8 servings