Preheat oven to 350F. In saucepan, scald milk, heating until bubbles form from around edges of pan; then stir in cornmeal, beat thoroughly with spoon and cook over low heat until thick. Remove from heat, add butter, sugar, salt and baking powder and beat well until butter has melted. Set aside to cool. In a small bowl, beat egg yolks and stir them into cooled corn bread mixture. In another bowl, beat egg whites until stiff peaks form, fold them into mixture, add bourbon and mix lightly. Pour mixture into a medium-sized casserole or baking dish and bake until a straw inserted into middle comes out clean, about 40 minutes. Source: Medford Mail Tribune Typed by Katherine Smith Kook-Net: The Shadow Zone IV - Stinson Beach, CA
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|Serving Size: 1 Serving (254g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 297 (53%)|
|Amt Per Serving||% DV|
|Total Fat 33g||44 %|
|Saturated Fat 15.2g||76 %|
|Monounsaturated Fat 10.6g|
|Polyunsanturated Fat 3.1g|
|Cholesterol 747.3mg||230 %|
|Sodium 414mg||14 %|
|Potassium 321.6mg||8 %|
|Total Carbohydrate 38.6g||11 %|
|Dietary Fiber 1.6g||7 %|
|Sugars, other 36.9g|
|Protein 24.6g||35 %|
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Calories per serving: 556
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