Butter for baking pan
1 1/2 c Yellow cornmeal
3 c Milk
1 Stick unsalted butter;
-melted
1 ts Salt
1/4 ts Cayenne pepper; optional
4 Eggs
1/2 ts Baking powder
Preheat the oven to 350 F. Lightly butter a 1 1/2-quart casserole or 9-x
9-inch ovenproof pan.
In a 3-quart saucepan, whisk the cornmeal together with the milk, butter,
salt and cayenne pepper. Slowly bring this to a boil, whisking
continuously. (When it comes to a boil it will get very thick, so whisk
hard so the mixture does not lump.) After it thickens, transfer the mixture
to a mixing bowl and cool it while you separate the eggs into yolks and
whites.
Stir the baking powder into the cornmeal mixture and mix well, then add the
yolks and whisk vigorously to incorporate the yolks. Whip the egg whites
until they form stiff peaks and fold this into the cornmeal mixture.
Transfer the batter to the prepared pan and bake for 40 minutes or until a
wooden toothpick, when inserted into the center, comes out clean. Cut and
serve portions from the pan.
Yields
1 servings