3 c Milk
1 c White cornmeal
1/2 Stick butter; cut into
-pieces
1 tb Sugar
2 ts Salt
1/4 ts Freshly grated nutmeg
1/8 ts Cayenne pepper
4 lg Egg yolks
2 ts Double-acting baking powder
4 lg Egg whites at room
-temperature
1 Pinches cream of tartar
In a heavy saucepan combine the milk, scalded, cornmeal, butter, sugar,
salt, nutmeg and cayenne, bring the liquid to a simmer over moderately low
heat, stirring, and simmer the mixture, stirring vigorously, for 5 minutes.
Scrape the mixture into a large bowl and let it cool for 5 minutes.
In a bowl with an electric mixer beat the egg yolks with the baking powder
until the mixture is light and lemon colored and stir the mixture into the
cornmeal mixture. In a large bowl with the electric mixer beat the egg
whites with the cream of tartar and a pinch of salt until they hold stiff
peaks, stir 1/4 of them into the cornmeal mixture, and fold in the
remaining whites gently, but thoroughly. Pour the batter into a
well-buttered 1-quart souffle dish and bake it in a preheated moderate oven
(350 degrees) for 40 minutes, or until the top is golden brown. Serve
immediately.
Yield: 6 servings
Yields
1 servings