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2 cups milk1/2 cup yellow cornmeal2 tablespoons butter1 teaspoon salt1/4 teaspoon baking powder3 egg yolks3/4 cup (3 ounces) shredded Wisconsin cheddar cheese3 egg whites
In a 2 quart saucepan scald milk; add cornmeal and cook, stirring constantly, until mixture is thick and smooth. Remove from heat; add butter, salt and baking powder, mixing until smooth. Beat egg yolks until thick and lemon-colored. Blend a small amount of hot cornmeal mixture into egg yolks; return all to saucepan, mixing until smooth. Fold cheddar into cornmeal mixture. Beat egg whites until peaks fold over. Slowly fold cornmeal mixture into egg whites. Turn into buttered 1 1/2 quart round casserole. Bake at 325° F for 40 to 45 minutes. Serve immediately.
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