Corn Souffle

3 eggs, seperate and at room temperature
3/4 cup cornmeal
3/4 teaspoon salt
1 1/4 cup milk, scalded
2 tablespoons butter
1 - 17 ounce can of cream style corn
3/4 teaspoons baking powder

Beat egg whites until stiff. Beat egg yolks until thick and lemon colored. Stir cornmeal and salt into milk, beating hard. Cook a few seconds over low heat. Should be thick. Blend in butter, corn and baking powder. Fold in yolks and then egg whites. Pour into greased 2 quart casserole dish. Bake at 350 degrees about 35 minutes or unitl puffy and golden brown. Knife inserted in center should come out clean.