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Ingredients: Metric Units
1/3 c. dry bread crumbs for coating soufflé dish
3 c. milk
1 c. stoneground white cornmeal
1 Tbsp. unsalted butter
1 tsp. salt
1 tsp. sugar
3 lg. eggs, separated
Directions:
Preheat oven to 375°F.

Butter a 2qt soufflé dish, coat with bread crumbs. Chill.

In a large metal bowl set over a pan of simmering water, heat milk until very hot and gradually add cornmeal, whisking constantly. (The whisking is important, cornmeal has a real tendency to get clumpy.)

Cook, stirring frequently, until thick and smooth, about 5 min.

Remove bowl from pan and stir in butter. Cool, stir in salt, sugar, egg yolks.

In a medium bowl, beat whites to stiff peaks. Fold into mixture. Pour into prepared pan.

Bake at 375°F until puffed and golden, about 40 min.

 

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Contributed on: and modified on Monday April 21st, 2008