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Prep Time: 30 Minutes Cook Time: 5 Minutes |
Ready In: 35 Minutes Servings: 6 |
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Beatrice Ojakangas, The Best Casserole Book Ever Ingredients:
2 tablespoons butter, plus extra for the dish |
2 cups milk |
1 teaspoon sugar |
1 teaspoon salt |
2/3 cup yellow cornmeal |
4 large eggs, separated |
Directions:
1. Preheat oven to 375°; butter a 2-quart casserole.
2. Combine the milk, 2 tablespoons butter, sugar, and salt in a saucepan.
3. Bring to a boil and slowly add the cornmeal, stirring constantly.
4. Cook for 3-5 minutes, or until thickened.
5. Remove from the heat and let cool slightly.
6. With a fork, beat the egg yolks in a small bowl.
7. Add a small portion of the hot mixture to the eggs, and stir well.
8. Return the egg yolk mixture to the pan and mix well.
9. Beat the egg whites in a medium bowl until soft peaks form, then fold into the cornmeal mixture.
10. Transfer to the buttered casserole and bake for 35 minutes, or until firm.
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