Preheat oven to 375 degrees F. Bring milk to a boil in a large saucepan over medium heat. Gradually stir in cornmeal and cook, stirring, for a few minutes until thickened. Beat in egg yolks, butter and seasonings. In a separate bowl, beat egg whites until they stand in stiff peaks. Fold whites into corn mixture and pour into a 2-quart baking dish. Bake for 20 to 30 minutes until puffed and golden brown on top.

From "Spirit of The Harvest: North American Indian Cooking, " by Beverly Cox and Martin Jacobs. Collected from the Int'l Fido Cooking Echoes