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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 8 |
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Rather like a savory pudding, this comes from the Southern chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947 Ingredients:
2 cups cornmeal |
2 cups water, boiling |
1 teaspoon salt |
3 tablespoons butter, melted |
1 1/2 cups milk |
3 eggs, room temperature |
Directions:
1. Preheat oven to 350F and butter an 8 baking dish.
2. Sift corn meal and mix with boiling water, stirring until smooth and free from lumps.
3. Add salt, butter and milk.
4. Separate eggs; beat whites until light, yolks until light.
5. Add eggs to batter.
6. Pour batter in prepared dish and bake 45 minutes.
7. This dish should be served in the same dish as it is baked inches.
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