1/3 c Dry bread crumbs for coating
-souffle dish
3 c Milk
1 c Stone-ground white cornmeal
1 tb Unsalted butter
1 ts Salt
1 ts Sugar
3 lg Eggs; separated
Preheat oven to 375F. Butter a 2-quart souffle or glass baking dish and
coat with bread crumbs, knocking out excess. Chill dish.
In a large metal bowl set over a pan of simmering water heat milk until
very hot and gradually add cornmeal, whisking constantly. Cook mixture,
stirring frequently, until thick and smooth, about 5 minutes. Remove bowl
from pan and stir in butter. Cool mixture and stir in salt, sugar, and egg
yolks until combined well.
In a bowl with an electric mixer beat egg whites until they just hold stiff
peaks. Gently fold egg whites into cornmeal mixture until just combined.
Pour batter into prepared pan and bake in middle of oven until puffed and
golden, about 40 minutes.
Serves 4 to 6.
Yields
1 servings