3 cups milk
1 cup white corn meal
1 teaspoon butter
1 teaspoon salt
1 teaspoon sugar
3 eggs, separated
Scald milk in double boiler and gradually add corn meal. Cook 5 minutes, stirring to make smooth. Cool slightly and add butter, salt and sugar. Beat egg yolks and add to mixture. In a separate bowl, beat egg whites until stiff, then fold them into the egg yolk mixture. Bake in greased 1-1/2 quart size baking dish in a moderate oven (350 degrees) about 45 minutes. Serve hot from dish in which it was baked with plenty of butter. Yields 6 servings.