In a large saucepan, heat 2 1/2 cups milk over medium heat until bubbles form around sides of the pan.
Meanwhile, in a small bowl, combine the cornmeal, sugar, salt and remaining milk until smooth.
Slowly whisk cornmeal mixture into hot milk. Cook and stir until mixture comes to a boil. Reduce heat; simmer for about 3- 5 minutes, stirring constantly or until cornmeal mixture pulls off the sides. Do not let it burn.
Remove pot from the heat. Stir the the butter. Set aside
In a small bowl, beat egg yolks; stir in a small amount of hot cornmeal mixture, to temper the eggs. Stops the eggs from cooking or curdling. Return all to the pan and mix well. And add pepper, thyme, and nutmeg (you can add your desired add-ins at this part).
In a small bowl, beat egg whites until stiff peaks form. Start by folding a fourth of the egg whites into the cornmeal mixture, then repeat with remaining egg whites until blended.
Transfer to a greased 2-1/2-qt. baking dish. Sprinkle with chives, if using any. Bake, uncovered, at 350°F for 40-45 minutes or until puffed and golden brown. Serve immediately.