| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Cklive15 | 1 | servings | |
INGREDIENTS
| 3 | c | Milk |
| 1 | c | White cornmeal |
| 1/2 | Stick butter; cut into pieces | |
| 1 | tb | Sugar |
| 2 | ts | Salt |
| 1/4 | ts | Freshly grated nutmeg |
| 1/8 | ts | Cayenne pepper |
| 4 | lg | Egg yolks |
| 2 | ts | Double-acting baking powder |
| 4 | lg | Egg whites at room temperature |
| 1 | Pinches cream of tartar |
INSTRUCTIONS
In a heavy saucepan combine the milk, scalded, cornmeal, butter, sugar, salt, nutmeg and cayenne, bring the liquid to a simmer over moderately low heat, stirring, and simmer the mixture, stirring vigorously, for 5 minutes. Scrape the mixture into a large bowl and let it cool for 5 minutes. In a bowl with an electric mixer beat the egg yolks with the baking powder until the mixture is light and lemon colored and stir the mixture into the cornmeal mixture. In a large bowl with the electric mixer beat the egg whites with the cream of tartar and a pinch of salt until they hold stiff peaks, stir 1/4 of them into the cornmeal mixture, and fold in the remaining whites gently, but thoroughly. Pour the batter into a well-buttered 1-quart souffle dish and bake it in a preheated moderate oven (350 degrees) for 40 minutes, or until the top is golden brown. Serve immediately. Yield: 6 servings Converted by MC_Buster. Converted by MM_Buster v2.0l.
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