Separate whites and yolks from eggs and keep in separate bowls. Let stand to
warm to room temperature.
In a medium-size bowl, combine cornmeal and salt; mix well.
Put water and butter in a medium-size saucepan. Bring mixture to boil over high
heat; pour into corn meal mixture, stirring with a wire whisk. Add cheese and stir
until melted. Add milk to corn meal-cheese mixture; beat with the wire whisk until
smooth and no lumps of corn meal remain. Set aside to cool to room temperature.
Heat oven to 375 degrees F.
Using solid vegetable shortening, lightly grease the inside of a rectangular
or oblong 2-quart casserole. By this time the egg whites should be at room temperature.
With electric mixer set at high speed, beat egg whites, just until stiff peaks
hold when beaters are slowly lifted. Using the same beaters, beat egg yolks until
thick and light. Using a rubber scraper, fold egg whites, yolks, cayenne and baking
powder into cornmeal mixture until ingredients are just combined. Turn into prepared
Bake for 55 to 60 minutes or until golden and puffed.