In a large saucepan combine the milk, 1 cup water and the salt and bring the
mixture to a simmer over moderately low heat. Stir in the cornmeal, a little at
a time, and cook the mixture, stirring constantly, for 2 minutes, or until it is
In a food processor blend the mixture for 30 seconds; add the butter and the
egg yolks, and blend the mixture until it is combined thoroughly.
In a large bowl with an electric mixer beat the egg whites until they just form
stiff peaks, stir one-fourth of the corn meal mixture into them, and fold in the
remaining corn meal mixture gently but thoroughly.
Pour the mixture into a buttered
1 1/2-quart souffle dish or casserole and bake in the middle of a preheated 375
degree F oven for 35 to 40 minutes or until it is just firm in the center and browned