Recipe By : The Complete Book of Breads
Serving Size : 6 Preparation Time :0:00
Categories : Breads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup cornmeal -- white
2 cup boiling water
1/4 cup butter -- melted
1 teaspoon salt
1 1/2 cup milk
3 egg yolks
4 egg whites -- stiffly beaten
Preheat oven to 350 degrees. Stir the cornmeal gradually into the rapidly
boiling water. When the mixture is smooth, add butter, salt and stir
in the milk. Remove from heat and stir in the egg yolks. Allow the
mixture to cool to warm (90-100 degrees). Meanwhile, beat the egg whites
to hold a peak. Fold into the mixture. Pour batter into the baking dish
(one 1-quart baking dish, greased or buttered). It should come to no
more than 3/4 way up the sides. Level with rubber spatula. Bake in the
oven until it is puffed and nicely browned. A knife blade slipped into
the bread will come out clean when it is done.
Remove bread from the oven. Serve immediately, and with a spoon.
