Combine cornmeal and water; stir until well blended. Mixture will be thick. Stir in milk, salt, and butter.
Beat egg yolks until thick and lemon colored; stir into cornmeal mixture. Beat egg whites (at room temperature) until stiff but not dry; gently fold into cornmeal mixture.
Pour into a lightly greased 1 1/2-quart casserole. Bake at 350° for 40 minutes or until a knife inserted in the center of the bread comes out clean.
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