How To Make A Cornmeal Souffle

Ingredients:

2 cups milk
1/3 cup white cornmeal
3 tablespoons plus 1 teaspoon butter
1 ¼ teaspoons salt
3 eggs, separated

Preheat the oven to 425 degrees. Put the milk in a heavy saucepan and heat to just below the boiling temperature. Slowly whisk in the cornmeal and bring to a boil. Cook, stirring or whisking constantly for 5 minutes.

Remove from heat and pour into a mixing bowl. Stir in 3 tablespoons of the butter and the salt. Let cool for 15 minutes. Then beat in the three egg yolks. Butter a 4 cup souffle or baking dish with the remaining butter.

Beat the egg whites just until they form soft mounds. Stir a third of the beaten whites into the cornmeal mixture to lighten it. Carefully fold in the remaining whites and gently turn the batter into the buttered baking dish. Bake for 25-30 minutes until it has risen and turned golden brown. Serve immediately.

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Cornmeal Souffle

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