10 oz Cheddar; sharp, grated
2 c Milk
4 ea Egg yolks; lg
1 c Corn meal; yellow
1/4 c Butter
1 ts Sugar
1/2 ts Salt
4 ea Egg whites; lg
Thoroughly grease a 1 1/2-quart casserole dish. Place the cheddar in
a small bowl and set aside. Scald the milk in the top of a double
boiler. Meanwhile beat the egg yolks until thick and lemon-colored
then set them aside. When the milk is scalded, add the corn meal
very gradually, stirring constantly. Stir until the mixture thickens
and becomes smooth. Remove the top of the double boiler from the
simmering water and gradually add the beaten egg yolks, stirring
constantly. Mix in the grated cheese, butter, sugar and salt. Beat
the egg whites, in a small bowl, until round peaks are formed.
Gently spread the beaten egg whites over the corn meal mixture then
carefully fold together until just blended. Turn the mixture into the
greased casserole dish. Bake at 375 degrees F. for 35 to 40 minutes
or until a wooden pick or cake tester comes out clean when inserted
in the center of the dish. Serve piping hot with butter and maple
syrup or honey.
Yields
6 Servings