Ingredient

• 4 cups 2% milk
• 1 cup cornmeal
• 3 teaspoons sugar
• 1 teaspoon salt
• 1/2 teaspoon baking powder
• 2 tablespoons butter
• 3 large eggs, separated

Direction

1. In a large saucepan, heat 3 cups milk over medium heat until bubbles form around side of pan.
2. 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.
3. 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.
4. 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.
5. Transfer to a greased 2-1/2-qt. baking dish. Bake, uncovered, at 350° for 40-45 minutes or until puffed and golden brown. Serve immediately.