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3/4 c. cornmeal 1 tbsp. sugar 1/2 tsp. salt 2 c. milk 1/4 c. butter 3 eggs, separated Preheat oven to 375. Lightly oil a 1 1/2 qt. casserole or souffle dish. Mix cornmeal, sugar, and salt in 3 qt. saucepan. Add milk and butter. Heat mixture to boiling point, stirring constantly until thickened. Remove from heat. Beat egg yolks in small bowl. Gradually stir about 1/2 c. of hot cornmeal mixture into yolks, a tablespoon at a time. Stir egg yolk mixture into remaining cornmeal mixture; mix thoroughly. Cool to lukewarm. Beat egg whites in large bowl with egg beater until stiff peaks form. Gradually fold in cornmeal mixture. Pour into prepared dish. Bake 40 minutes. Serve immediately. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |