|Milk||1 1⁄2 Cup (24 tbs)|
|Yellow cornmeal||1⁄3 Cup (5.33 tbs)|
|Shredded sharp cheddar cheese||1 Cup (16 tbs)|
|Chopped green onion||2 Tablespoon|
In the top of a double boiler, cook the milk, butter, cornmeal and salt, stirring occasionally, until thick and steaming (approximately 7 minutes).
Remove from heat; stir in cheese, egg yolks and green onion.
Beat egg whites until stiff.
Gently fold into cornmeal mixture.
Turn into a well-greased 2-quart casserole.
Place dish in a pan of hot water and bake in preheated oven for 35 minutes.