3 c Milk
1 c Cornmeal
1 tb Butter
1 ts Baking powder
1 lb Andouille sausage
1/2 c Grated Cheddar cheese
1/2 ts Salt; or to taste
1/4 ts Freshly-ground black pepper;
-or to taste
2 Egg yolks; slightly beaten
4 Egg whites; stiffly beaten
Preheat the oven to 325 degrees. Chop the sausage into small pieces, cook,
and drain free from excess fat. Set aside. In a medium saucepan stir 2 cups
of the milk into the cornmeal. Cook, stirring constantly, until the mixture
is very thick and pulls away from the sides of the pan. Remove from the
heat, stir in the remaining milk , butter, baking powder, sausage, cheese,
salt, and pepper mixing well. Stir 1 cup of this hot mixture into the egg
yolks, mix to combine, and return all to the sauce pan. Gently fold in the
beaten egg whites. Pour into a greased 2-quart casserole dish. Bake for 40
to 50 minutes. This recipe yields ?? servings.
Yields
1 servings
