Preheat oven to 375F.
Butter a large, shallow casserole dish.

Bring milk almost to a boil in a large,
heavy-bottomed saucepan.
Sprinkle in cornmeal, whisking continuously
as mixture begins to thicken. Reduce heat and
stir in salt, pepper, butter and cheese.

Remove from heat and, whisking constantly,
stir in egg yolks. Mixture should be smooth and thick.
Beat egg whites until stiff.
Fold gently but thoroughly into corn mixture.
Turn into prepared casserole dish and
bake in preheated oven until puffed and golden,
35-40 min. Makes 8 servings.