In a saucepan, scald the milk; stir in cornmeal. Reduce heat; simmer for 5
minutes, stirring constantly. Remove from the heat; stir in butter, sugar,
salt and baking powder. In a small bowl, beat egg yolks. Gradually stir in
a small amount of the hot mixture into yolks; return all to pan and mix well.
In a mixing bowl, beat egg whites until soft peaks form. Fold egg whites
into hot mixture until well blended. Pour into a greased 8 inch square
baking dish. Bake at 350 for 40-45 minutes or until well puffed. Use a
spoon to serve. Yield 6 servings.
