Ingredients

　　1 1/2 cups water

　　1 teaspoon salt

　　1 cup cornmeal

　　3 tablespoons butter

　　2 eggs, separated

　　1 cup milk

　　Preheat the oven to 350 degrees. Bring the water to a boil and add the salt. Stir in the cornmeal and butter, then the egg yolks. Gradually stir in the milk. Beat the egg whites until stiff. Fold the egg whites into the cornmeal mixture. Pour the batter into a greased 2-quart casserole. Bake for 30 to 45 minutes, or until golden brown. Serve hot with gravy or butter.

　　Paula Deen's Kitchen Classics