1 Preheat the oven to 375°F.
2 Lightly grease a 2-quart baking dish.
3 In top of a double boiler, scald 2 cups milk.
4 In a bowl, mix the remaining 1 cup milk and cornmeal.
5 Combine the cornmeal mixture with the scalded milk.
6 Cook over low heat for 30 minutes, stirring frequently.
7 Remove from the heat.
8 In a bowl, beat egg yolks until thick and lemon colored.
9 Gradually blend in about one-fourth of the hot mixture into the yolks.
10 Add the egg yolk mixture, butter, baking powder, and salt to the remaining hot mixture, stirring constantly.
11 In another bowl, beat egg whites until stiff but not dry.
12 Gently fold into the cornmeal mixture.
13 Transfer the mixture to the prepared baking dish.
14 Bake for 25 to 30 minutes.