Ingredients
2 cups Milk
1/2 cups Cornmeal
1-13 Tablespoon Butter
1 teaspoon Salt
1/2 teaspoons Baking Powder
4 whole Eggs, Separated
Method
Sources
📖
Recipe1M+
dataset
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Aluminum-free baking powder — no metallic taste in baked goods
Fine yellow cornmeal — cornbread, muffins, dusting, breading
Powdered cream for shelf-stable cooking — sauces, baking, camping
Intense raspberry flavor and color — buttercream, macarons, chocolate
Concentrated strawberry — frosting, ice cream, white chocolate
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Aluminum-free baking powder — no metallic taste in baked goods
Fine yellow cornmeal — cornbread, muffins, dusting, breading
Powdered cream for shelf-stable cooking — sauces, baking, camping
Intense raspberry flavor and color — buttercream, macarons, chocolate
Concentrated strawberry — frosting, ice cream, white chocolate
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preheat oven to 375 degrees f. in a medium-sized saucepan, slowly whisk milk into the cornmeal. heat on medium high heat, stirring constantly until mixture is thick and bubbly. remove from heat and add the butter, salt and baking powder. beat the eggs yolks in a small bowl for about 30 seconds. add a spoonful of the hot cornmeal mixture to the egg yolks and stir. repeat this 2 more times and then stir all of the egg yolk mixture back into the corn meal mixture. cover and set aside. beat the egg whites until peaks on the end of the beaters bend over slightly. fold the cornmeal mixture into the egg white and cornmeal by dragging a rubber spatula down one side of the bowl, across the bottom and up the other side of the bowl. do this several times until the mixtures are combined. dont worry about the appearance of some egg whites throughout the mixture. pour mixture into a lightly greased 1-1/2 quart casserole or souffle-type dish and bake for 30 minutes. serve immediately with plenty of butter.