This lovely side dish pairs nicely with almost anything, and has at least a 250 year history in Virginia (in various adaptations)
2 cups whole milk
1 cup ground yellow corn meal
1 teaspoon salt
1 tablespoon sugar
2 tablespoons shortening or melted butter
3 large eggs, separated
2 teaspoons baking powder
Preheat your oven to 400 degrees.
Grease a 2 quart casserole dish.
In a medium saucepan, scald the milk, then stir in the cornmeal, and cook until thickened.
Stir in the salt, sugar, shortening or butter, and the beaten egg yolks.
Beat the egg whites until stiff peaks form, then fold into the cornmeal mixture with the baking powder.
Bake for 20-25 minutes or until lightly golden.
Serve with a spoon and enjoy!