Preheat oven to 350 degrees. Lightly butter 1-quart casserole dish. Combine cornmeal, salt andsugar. Slowly stir into scaled milk. Over low heat, blend in the butter. Remove the saucepan from heat and beat in egg yolks and baking powder. Let cool. Beat egg whites and a pinch of salt until stiff. Gently fold into cornmeal mixture. Pour the batter into the prepared dish and bake until puffed and golden, 30 to 35 minutes. Serve immediately.
