INGREDIENTS:

 2 c. milk
1/2 c. yellow cornmeal
2 tbsp. butter
1/2 tsp. salt
1/4 tsp. baking powder
3 eggs, separated
3/4 c. (3 oz.) shredded American cheese
Shredded American cheese

DIRECTIONS:

Preheat oven to 325 degrees F. Scald milk in a 2 quart saucepan; add cornmeal and stir constantly until mixture thickens. Remove from heat; add butter, salt and baking powder; mix until smooth. Stir small amount of cornmeal mixture into slightly beaten egg yolks; return to saucepan. Fold in cheese. Beat egg whites until stiff peaks form. Slowly fold cornmeal mixture into egg whites. Pour into a buttered 1 1/2 quart round casserole. Bake 40 to 50 minutes. Sprinkle with additional cheese. Serve immediately. 4 to 6 servings.

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