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Corn-Meal Soufflé

1/2 pint (I cup) corn meal I pint (2 cups) hot milk 1/4 teaspoonful salt 5 eggs Cook the corn meal, either yellow or white, in the hot milk in a casserole until well thickened, stirring frequently; remove from the fire, add the salt, then beat in the yolks of the eggs one at a time, add the stiffly beaten whites of the eggs. Bake in a moderate oven until light and nicely browned-it takes about forty-five minutes.

Serve at once from the baking dish, either with butter or meat gravy.