Instructions: Preheat the oven to 375F. Butter a 2 quart baking dish. In a 3 quart saucepan heat milk, salt, sugar and butter to boiling point. Slowly whisk in cornmeal and stir with a wooden spoon for a few minutes so the corn swells up; mixture should be thick.

Beat in baking powder and baking soda, transfer this mix to a mixing bowl and beat in buttermilk, scallions and corn and egg yolks, one at a time.

Cool mix to room temperature, whip egg whites until stiff and fold into corn batter along with jalapenos. Bake 40 minutes or until top is puffy. Spoon out onto plates alongside pork chops.

Yield: 4 servings

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