2 C Milk
1 C Cornmeal
1 Tsp Salt
4 Tbsp Butter
4 Eggs — separated
1/2 C Cheddar Cheese — grated
Heat milk in double boiler. When hot, add cornmeal. Stir until thick. Add salt, butter, egg yolks and cheese. Beat egg whites and fold into cornmeal mixture. Bake in two quart casserole at 350? for 35 minutes.
Serves 8
Source: “Mountain Measures” –Junior League of Charleston, WV ed. 1974