1 tablespoonful (1/2 ounce) butter.
2 level tablespoonfuls (1 ounce) sugar.
2 eggs, separated.
1 level cupful (6 ounces) corn meal.
3 level teaspoonfuls baking powder.
1 level cupful (4 ounces) flour.
1/2 level teaspoonful salt.
1 cupful (1/2 pint) milk.
 Cream butter and sugar thoroughly together, add yolks of eggs one by one; then beat whites of eggs to a stiff froth and add them with the corn meal, flour sifted with baking powder, and salt, and milk.
 Mix lightly together until all is thoroughly well mixed, then pour into a well-greased and floured shallow baking pan and bake in a moderately hot oven for fifteen minutes, or until done. Break or cut in pieces.
 This mixture may also be used for corn muffins or gems by baking in muffin rings or gem pans.
Sufficient for six persons.