|Condensed cheddar cheese soup||11 Ounce (1 Can)|
|Milk||5 Ounce (1/2 Soup Can Milk)|
|Corn meal||1⁄2 Cup (8 tbs)|
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|Eggs||3 , separated|
|Baking powder||1⁄4 Teaspoon|
Stir soup until smooth; gradually blend in milk.
Bring to boil, stirring.
Reduce heat and gradually add corn meal, stirring until just thickened.
Remove from heat; stir in butter.
Beat egg yolks until thick; stir in a few tablespoons soup mixture.
Blend yolks into remaining soup.
Combine salt and baking powder; sprinkle over egg whites.
Beat until stiff but glossy.
Fold whites into the soup mixture.
Pour into 1 1/2 quart souffle dish.
Bake in a 350° oven 1 hour