Update my dinner status, I'm making this tonight.
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Servings: 6 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
- 3 cups milk
- 1 cup whole-grain yellow cornmeal, fine-ground
- 1 tablespoon unsalted butter at room temperature (plus extra for baking dish)
- 1 teaspoon sugar
- 1 teaspoon table salt
- 1/4 teaspoon baking powder
- 1/8 teaspoon cayenne pepper or to taste (optional)
- 3 large eggs separated and at room temp (separate while cold)
Preparation
Adjust oven rack to center position; heat oven to 350 degrees F. Using butter or solid vegetable shortening, lightly grease the inside of an 8-inch square glass baking dish; set aside. Separate eggs, placing yolks into a small bowl and whites into a medium-sized bowl. Cover whites and yolks; let stand to warm to room temperature.
In a heavy 3-quart saucepan over medium heat, scald milk, heating until bubbles form from around edges of pan. Reduce heat to low. Slowly stir in cornmeal, beat thoroughly with spoon and cook over low heat until cornmeal thickens and pulls away from the sides of the pan. Remove from heat, add butter, sugar, salt, baking powder and cayenne (if using), and beat well until butter has melted; set aside.
In a small bowl, beat egg yolks. Stir a 1/4 cup of the warm cornmeal mixture into the yolks (to temper them) then combine the egg yolk mixture with the rest of the cornmeal mixture. Mix until mixture is smooth and blended.
In a medium bowl, beat egg whites until stiff peaks form. Fold egg whites into cornmeal mixtue until just incorporated and no large white streaks remain. Turn batter into prepared baking dish and bake until puffed, golden and a skewer (or knife) inserted into the center comes out clean, about 50 to 55 minutes. Serve hot with additional butter and honey, if desired.
Makes 6 to 8 servings.
