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Heat milk and water to lukewarm (105F.
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to 115F.)
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in small saucepan.
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Pour into large bowl.
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Mix in sugar and yeast.
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Let stand 10 minutes.
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Stir flour, cornmeal and salt in medium bowl to blend.
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Stir into yeast mixture.
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Mix in buttermilk and egg yolks.
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Cover with plastic and let stand in warm area until very spongy, about 2 hours.
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Using electric mixer, beat egg whites in another medium bowl until stiff but not dry.
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Gently fold into cornmeal mixture in 2 additions.
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Preheat oven to 250F.
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Brush large nonstick skillet with 1 teaspoon oil.
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Heat over medium-high heat.
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Working in batches and brushing with additional oil as necessary, drop batter by tablespoonfuls into skillet, spreading gently to 2-inch rounds.
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Cook until golden on bottoms and bubbles begin to break on surface, about 2 minutes.
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Using spatula, turn blini over; cook until golden, about 1 minutes.
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Arrange in single layer on large baking sheets.
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Keep warm in oven.
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Mix all ingredients except yogurt in medium bowl to blend.
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Season with salt and pepper.
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(Blini and salsa can be made 8 hours ahead.
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Cool blini.
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Cover blini and salsa separately and chill.
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Reheat blini uncovered in 350F.
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oven about 10 minutes before serving.)
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Spread small amount of yogurt over blini.
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Divide salsa over blini.
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Arrange on platters and serve warm.
