2 c Milk
1 c White Cornmeal
1/2 c Butter; softened
1/2 ts Salt
1 tb Sugar
1 ts Baking Powder
4 lg Eggs; separated
4 1/2 ts Bourbon
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.
Yields
6 Servings