10
oz Cheddar Sharp, Grated
2
c Milk
4
Egg Yolks large
1 c Corn Meal Yellow
1/4
c Butter
1
ts Sugar
1/2
ts Salt
4 Egg Whites large
Method
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.
