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 email@example.com Recipe by: DEAN FEARING #HE1A04 Posted to MC-Recipe Digest V1 #791 by Sue
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|Serving Size: 1 Serving (202g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 127 (36%)|
|Amt Per Serving||% DV|
|Total Fat 14.1g||19 %|
|Saturated Fat 5.9g||30 %|
|Monounsaturated Fat 4.6g|
|Polyunsanturated Fat 1.6g|
|Cholesterol 366.8mg||113 %|
|Sodium 406.5mg||14 %|
|Potassium 236.3mg||6 %|
|Total Carbohydrate 40.3g||12 %|
|Dietary Fiber 1.6g||6 %|
|Sugars, other 38.8g|
|Protein 15.2g||22 %|
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Calories per serving: 350
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