Categories: Quick Breads

Ingredients

• 3 cups milk, divided
• 1 cup whole-grain yellow cornmeal, fine-ground
• 2 Tbls unsalted butter + 1 tsp; at room temperature (plus extra for baking dish or use spray)
• 1 tsp table salt
• 2 1/4 tsp Baking Powder
• 4 large Eggs; separated and at room temp (separate while cold)

Directions

1. Adjust oven rack to center position; heat oven to 375 degrees F. Using butter, solid vegetable shortening or spray, lightly grease the inside of an 2 qt casserole; set aside.

2. Separate eggs, placing yolks into a small bowl and whites into a medium-sized bowl. Cover whites and yolks; let stand to warm to room temperature.

3. Pour 1 C milk over cornmeal in a medium mixing bowl. In a heavy 3-quart saucepan over medium heat, scald remaining milk, heating until bubbles form around edges of pan. Let milk cool until it reaches 150 degrees on a candy thermometer.

4. Slowly stir in cornmeal mixture and cook over medium-low heat for 10 minutes, beat thoroughly and constantly with spoon Cook until cornmeal thickens and pulls away from the sides of the pan. (It will be VERY thick.)

5. Remove from heat, add butter, salt, baking powder, and beat well until butter has melted; set aside.

6. In a small bowl, beat egg yolks. Stir a 1/4 cup of the warm cornmeal mixture into the yolks (to temper them) then combine the egg yolk mixture with the rest of the cornmeal mixture. Mix until mixture is smooth and blended.

7. In a medium bowl, beat egg whites until stiff peaks form. Fold egg whites into cornmeal mixture until just incorporated and no large white streaks remain. Turn batter into prepared baking dish and bake until puffed, golden and a skewer (or knife) inserted into the center comes out clean, about 50 to 55 minutes. Serve hot with additional butter and honey, if desired.

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