Instructions: In a large saucepan stir together the milk and the cornmeal. Cook, stirring constantly, over med.-hi heat till mixture is thickened and bubbly; remove from heat. Add cheese, butter, baking powder, sugar and 1/4 tsp. salt. Stir till cheese melts. Separate eggs. Add yolks, one at a time, to cornmeal mixture, stirring after each addition just till combined (mixture will be thick). In a large mixing bowl beat egg whites with an electric mixer on high speed till stiff peaks form (tips stand straight). Stir about 1/3 of the beaten egg whites into the cornmeal mixture. Gently fold remaining beaten egg whites into cornmeal mixture till combined. Spoon mixture into an ungreased 2-quart casserole or souffle dish. Bake in a 325* oven for 45-50 min. or till a knife inserted near the center comes out clean. Serve immediately.

Makes 8 servings.

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