| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Breads &, Cereals |
4 |
Servings |
INGREDIENTS
| 2/3 |
c |
Cornmeal |
| 1 |
ts |
Salt |
| 1 |
tb |
Sugar |
| 2 |
c |
Milk; scalded |
| 2 |
tb |
Butter; softened |
| 3 |
|
Eggs; separated |
| 2 |
ts |
Baking powder |
| 1 |
pn |
Salt |
INSTRUCTIONS
Preheat oven to 350 degrees. Lightly butter 1-quart casserole dish. Combine
cornmeal, salt andsugar. Slowly stir into scaled milk. Over low heat, blend
in the butter. Remove the saucepan from heat and beat in egg yolks and
baking powder. Let cool. Beat egg whites and a pinch of salt until stiff.
Gently fold into cornmeal mixture. Pour the batter into the prepared dish
and bake until puffed and golden, 30 to 35 minutes. Serve immediately.
Serves 4.
Tip: This dish takes longer to cook than stated in recipes. Try about 45 to
50 minutes.
Recipe by: Martha Stewart Quick Cook
Posted to Bakery-Shoppe Digest by Mary <smile@ridgecrest.ca.us> on Apr 05,
1998
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