Preheat oven to 400F.
Butter a 1 ½ quart souffle dish with 2 tablespoons of butter.
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.
Whisk in the 3 tablespoons butter, salt, and sugar. Beat in the egg yolks until well blended.
Bake for 30 minutes or until puffed and golden brown, Cool 10 minutes before serving.