Categories: breads

Ingredients

• 3 Tbsp. butter, plus enough to grease the baking dish
• 1/2 cup grated parmesan cheese
• 2 cloves garlic, thinly sliced
• 1 cup white cornmeal
• 1/2 tsp. salt
• Slightly heaping 1/4 tsp. baking soda
• 2 Tsp. baking powder
• 4 eggs
• 2 cups whole milk
• 1 cup half-and-half

Directions

1. heat oven to 350 degrees. Butter a 2-qiart soufflé dish or casserole and sprinkle with enough parmesan (about 1 Tbsp.) to lightly coat the dish. Set aside.
2. Melt 1 Tbsp. butter in a skillet, add the garlic and cook, stirring constantly, for 2 minutes. Set aside.
3. In a large bowl, continue the cornmeal, salt, baking soda and baking powder. Make a well in the center. Add the eggs and mix well. Stir in the milk and half-and-half, garlic butter and remaining parmesan.
4. Pour into the prepared dish and smooth the top. Bake 30 to 40 minutes, or until puffy and golden brown. Serve immediately.

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