Ingredients
1/4 t. salt
2 1/2 c. whole milk
2 T. sugar
1/2 c. cornmeal
2T. butter
1 t. baking powder
4 eggs separated
1 c. frozen corn (optional)
Preparation
Preheat to 350. Bring milk, sugar and salt to a boil. Lower heat and simmer. Stir in cornmeal and simmer till it thickens. Take it off the stove and stir in butter. Cool 5-10 minutes. Add baking powder. Beat yolks and add to cornmeal mixture. Cool. Beat egg whites till stiff peaks. Add 1/4 of the whites to cornmeal then fold in the rest and fold in corn. Bake in a buttered dish 45-50 minutes. Spoon out and serve warm with butter.
