1. Mix first five ingredients in saucepan. Stir and cook over low heat until consistency of thin oatmeal. Remove from heat and cool to lukewarm.

2. Preheat oven to 350 degrees. Grease a 1 1/2-quart casserole.

3. Stir baking powder into cooled cornmeal mixture. In a separate small bowl, beat egg yolks slightly and add to cornmeal mixture.

4. In large bowl, with electric mixer, beat egg whites until stiff. Gently fold into batter. Pour into prepared dish. Bake 45 minutes, until lightly browned. Consistency will be like custard.