| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
All newly t, Breads |
6 |
Servings |
INGREDIENTS
| 3 |
c |
Milk |
| 1 |
c |
Yellow cornmeal |
| 1 |
tb |
Butter or margarine |
| 1 |
ts |
Sugar |
| 1 |
ts |
Salt |
| 1/4 |
ts |
Baking powder |
| 3 |
|
Eggs; separated |
INSTRUCTIONS
In a saucepan, scald the milk; stir in cornmeal. Reduce heat; simmer for 5
minutes, stirring constantly. Remove from the heat; stir in butter, sugar,
salt and baking powder. In a small bowl, beat egg yolks. Gradually stir in
a small amount of the hot mixture into yolks; return all to pan and mix
well. In a mixing bowl, beat egg whites until soft peaks form. Fold egg
whites into hot mixture until well blended. Pour into a greased 8 inch
square baking dish. Bake at 350 for 40-45 minutes or until well puffed. Use
a spoon to serve. Yield 6 servings.
Recipe by: Taste of Home Posted to MC-Recipe Digest V1 #684 by L979@aol.com
on Jul 21, 1997
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