posted by Sue Freeman 05-08-98 7:02 AM
2 1/2 cups whole milk or half and half
2 T unsalted butter
1 t salt
1 C cornmeal
3 large eggs, separated
1/2 cup milk
1/8 t cream of tartar
Preheat oven to 375.
Grease an 8x8 baking dish. Bring 2 1/2 cups milk, butter and salt to a simmer. Reduce heat and slowly add cornmeal.
Whisk continually to prevent lumps. Once cornmeal is incorporated bring heat up to medium.
Continue to whisk until mixture is thick and glossy. Remove from heat and set aside.
Whisk together egg yolks and 1/2 c cream. Gradually add to cornmeal.
Beat egg whites and cream of tartar until stiff peaks form. Do not dry out.
Fold egg whites into cornmeal mixture in thirds. Scrapbe batter into baking sheet and spread out evenly.
Bake until it resembles a souffle and a knife inserted comes out clean. Approx. 25 to 35 minutes. Serve.
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