2 cups white corn meal
2 ½ cups water, boiling
1 ½ tablespoons butter, melted
1 ½ teaspoon salt
2 egg yolks, lightly beaten
1 teaspoon baking soda
½ cup buttermilk
2 egg whites, beaten stiff

Assemble all ingredients and utensils.

Add corn meal gradually to boiling water and let stand a few minutes. Add butter, salt, and egg yolks; dissolve baking soda in buttermilk and add. Fold in egg whites, Turn into a buttered casserole dish. Bake in a 375 degree oven for 40 minutes

Yields: 6-8 servings