Instructions: Preheat oven to 350 . Combine corn meal, salt and cold milk and stir until smooth. Add this to hot milk and cook in a saucepan over medium heat for about 5 minutes or until thickened, stirring constantly. Add baking powder and butter. Place beaten egg yolks in a large bowl and slowly add corn meal mixture, stirring well. Gently fold in egg whites to mixture. Pour into a greased 2 quart casserole and bake for 1 hour or until firm. Serve immediately with lots of butter.

Yield: 6 to 8 servings.

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