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 350?F. 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