| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Import |
6 |
Servings |
INGREDIENTS
| 1 1/2 |
tb |
Butter |
| 2 |
tb |
Cornmeal |
| 1/2 |
c |
Flour |
| 1 |
c |
Yellow cornmeal |
| 1/2 |
ts |
Salt |
| 1 |
tb |
Sugar |
| 1 |
tb |
Butter |
| 1 1/4 |
c |
Boiling water |
| 2 |
|
Eggs; separated |
| 1 |
c |
Buttermilk |
| 1 |
ts |
Baking soda |
INSTRUCTIONS
Recommended equipment: A 2-quart glass or ceramic souffle dish, hand mixer.
Preheat oven to 325 degrees. Butter the souffle dish with the 1 1/2
tablespoons of butter and thoroughly coat the inside with the 2 tablespoons
of cornmeal.
Combine the flour, cornmeal, salt, and sugar and sift into a mixing bowl.
Add the butter to the boiling water and when melted, slowly pour into the
meal mixture, stirring constantly. Allow to cool slightly and add the two
egg yolks, well beaten. Beat the egg whites until stiff. Add the buttermilk
and soda to the cornmeal batter and quickly fold in the egg whites. Pour
into the souffle dish and bake on middle rack of preheated oven for
approximately 45 minutes. When done, the top should be brown, but the
center should be slightly soft.
Formatted by suechef@sover.net
Recipe by: DEAN FEARING #HE1A04
Posted to MC-Recipe Digest V1 #791 by Sue <suechef@sover.net> on Sep 19,
1997
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