1 qt Milk or water 4 tb Melted butter
2 c Yellow or white cornmeal 1 1/2 ts Salt
3 Eggs, separated 1/2 ts Pepper
Preheat oven to 375 degrees F. Bring milk to a boil in a large
saucepan over medium heat. Gradually stir in cornmeal and cook,
stirring, for a few minutes until thickened. Beat in egg yolks,
butter and seasonings. In a separate bowl, beat egg whites until they
stand in stiff peaks. Fold whites into corn mixture and pour into a
2-quart baking dish. Bake for 20 to 30 minutes until puffed and
golden brown on top.
From “Spirit of The Harvest: North American Indian Cooking,” by
Beverly Cox and Martin Jacobs.
Yields
6 servings
