1 c Yellow cornmeal 1 1/2 ts Salt
2 1/2 ts Baking powder 2 c Scalded milk
2 Eggs, separated
Mix together the cornmeal and the salt. Slowly add the scalded milk
stirring to dissolve any lumps that form. Cook in a double boiler
until thick and smooth, stirring occassionaly. Remove from heat and
cool thoroughly. Add the egg yolks, and then fold in stiffly beaten
egg whites. Spoon into a greased casserole dish and bake in a 375 F
oven for 35 40 minutes, or until firm to the touch and crust is
brown. An additional tbsp of fat can be added to the casserole dish
if needed. Very rich and filling.
Origin:
Yields
6 servings
