| 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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