Prepare a 3 quart souffle dish by brushing with 2 tablespoons butter.
Combine the dry ingredients in a bowl. In a separate bowl combine the egg yolks, milk and butter and pour the egg mixture into the dry ingredients. Stir to combine but do not overmix. Fold in the chopped scallions.
Beat the egg whites to firm peaks in a stainless steel bowl using a whip. Fold the beaten whites into the cornmeal mixture and pour the batter into the buttered dish. Place in the oven and bake for 1 hour.