2 c. milk
1 c. yellow cornmeal
1 c. milk
3 eggs, separated
1 tbsp. butter
1 tsp. salt
1 tsp. baking powder
1 tbsp. butter
Combine 2 cups milk and cornmeal in saucepan. Cook over low heat until milk is absorbed, stirring constantly; remove from heat. Add 1 cup milk, slightly beaten egg yolks, 1 tablespoon butter, salt and baking powder. Fold stiffly beaten egg whites gently into mixture. Pour into greased baking dish. Bake at 350 degrees for 45 minutes. Dot with 1 tbsp. butter. Spoon hot bread out of baking dish to serve. Yield: 6 servings