In medium saucepan, whisk soup until smooth. Gradually blend in milk. Bring to a boil. Reduce heat & gradually add corn meal. Stir until just thickened. Remove from heat. Stir in butter.

Beat egg yolks until thick. Stir in a few tbsp of soup mixture. Then blend yolks into remaining soup.

Using mixer, beat egg whites, salt, & baking powder until stiff but glossy.

Fold whites into soup mixture.

Pour into 1 1/2 qt souffle dish.

Bake at 350 degrees for 1 hour.

Serve immediately.