This recipe was served in my home with sliced, home-cured ham or with butter to be added according to taste.
1½cups sifted yellow cornmeal
Salt to taste, if desired
Preheat the oven to 350 degrees.
Bring 2cups milk to the boil and gradually add the cornmeal in a steady stream, stirring rapidly with a wire whisk. Stir in the butter and salt. Cook over low heat, stirring almost constantly, about 10 minutes.
Scrape the mixture into a mixing bowl and let cool to lukewarm.
Beat the yolks until light, and stir them into the mixture. Blend the baking powder with the remaining 1cup milk and stir it into the mixture.
Beat the egg whites until stiff and fold them into the mixture.
Butter a 1½-quart casserole and pour the mixture into it. Bake40 minutes, or until a knife inserted in the center comes out clean. Serve immediately, with butter on the side.