This is a breakfast bread eaten in the US, but to non-Americans it seems more like a heavy soufflé. If eaten hot, it can be spooned out. If eaten cold, turn it out and slice like a cake. Either way, it’s delicious.
Pre-heat the oven to 200°C/400°F/Gas mark 6. Scald the milk, then pour in the salt and corn meal. Stir continuously to get a smooth mixture and simmer for 5 minutes until it thickens. Allow to cool. Stir the egg yolks into the mixture. Whip the egg whites until stiff and fold them in. Pour into a 1.75-litre/3-pint/2-quart soufflé dish and bake for 45 minutes, or until the mixture is well risen and nicely brown.