Portion Size: 2 X 2” inch

Ingredients: Yields: 8 Pieces

Ingredients	Notes:
3 cups milk	Can use non fat milk
1 cup cornmeal
2 tablespoons margarine
1 teaspoons baking powder
1 teaspoon salt
2 egg yolks, beaten	Can use egg substitute
2 egg whites, stiffly beaten	Can use carton egg whites
1/4 cup margarine

Directions:

Steps:	Directions:	Critical Control Point /Quality Assurance
1	In a medium saucepan stir 2 cups milk into cornmeal.
2	Cook, stirring constantly, till mixture is very thick and pulls away from the sides of pan.
3	Remove from the heat.  Stir in the remaining milk, 2 tablespoons margarine, the baking powder, and 1/2 teaspoons salt.
4	Stir 1 cup of hot mixture into egg yolks; return all to sauce pan. Gently fold in beaten egg white.
5	Pour into a greased baking dish.
6	Bake in a 325 degree F oven for 35 to 40 minutes or till a knife inserted near the center comes out clean.
7	Serve immediately with margarine.