Preheat oven to 400F. Butter a 1.5 quart soufflé dish with 2 Tbsp of butter, set aside.
In large saucepan heat milk until just below boiling. Slowly whisk in cornmeal; bring to boiling. Cook, whisking constantly, over medium heat about 5 min or until mixture thickens and begins to pull away from sides. Remove from heat; transfer to a large mixing bowl. Cool 10 minutes. Whisk in remaining 3 Tbsp butter, salt, and sugar. Beat in egg yolks until well blended.
In a clean large mixing bowl beat egg whites and cream of tartar with a large whisk until they form soft glossy mounds. Stir 1/3 of the beaten egg whites into cornmeal mixture to lighten. Gently fold in remaining egg whites. Gently turn into prepared soufflé dish. Bake 30 minutes or until puffed and golden brown. Cool 5 minutes before serving.
Nutrition Info Per Serving : Calories 244 Total Fat 14 g Cholesterol 113 mg Sodium 433 mg Potassium 221 mg Total Carbohydrate 22 g Dietary Fiber 1 g Sugars 7 g Protein 8 g