Anonymous Fri Oct 07 16:41:51 2005

10 oz Cheddar; sharp, grated

4 ea Egg yolks; lg

1/4 c Butter

1/2 t Salt

2 c Milk

1 c Corn meal; yellow

1 t Sugar

4 ea Egg whites; lg

Thoroughly grease a 1 1/2-quart casserole dish. Place the cheddar in a small bowl and set

aside. Scald the milk in the top of a double boiler. Meanwhile beat the egg yolks until thick

and lemon-colored then set them aside. When the milk is scalded, add the corn meal very

gradually, stirring constantly. Stir until the mixture thickens and becomes smooth. Remove

the top of the double boiler from the simmering water and gradually add the beaten egg

yolks, stirring constantly. Mix in the grated cheese, butter, sugar and salt. Beat the egg

whites, in a small bowl, until round peaks are formed. Gently spread the beaten egg whites

over the corn meal mixture then carefully fold together until just blended. Turn the mixture

into the greased casserole dish. Bake at 375 degrees F. for 35 to 40 minutes or until a

wooden pick or cake tester comes out clean when inserted in the center of the dish. Serve

piping hot with butter and maple syrup or honey.