Cornmeal Spoon Bread

0 Preheat oven to 400F.
1 Butter a 1 ½ quart souffle dish with 2 tablespoons of butter.
2 In a large saucepan, bring the milk to just below a boil. Slowly whisk in the cornmeal and bring to a boil again. Lower the heat to medium and constantly whisk the mixture until it thickens and begins to pull away from the sides of the saucepan, about 6 to 7 minutes. Remove from the heat and transfer to a large mixing bowl. Let it cool off for 10 minutes.
3 Whisk in the 3 tablespoons butter, salt, and sugar. Beat in the egg yolks until well blended.
4 In a clean large mixing bowl, beat the egg whites and cream of tartar to soft glossy mounds. Stir in one-third of the beaten egg whites into the cornmeal mixture to lighten.  Gently fold in the remaining egg whites and slowly pour the mixture into the souffle dish. 
5 Bake for 30 minutes or until puffed and golden brown, Cool 10 minutes before serving.