2 cups hot milk (I use 2%)
1 tablespoon butter or margarine
1/2 teaspoon salt
4 egg yolks
4 egg whites
Method:
- Heat the milk on top of the stove until hot (do not boil).
- Add cornmeal and continue cooking for about 3 or 4 minutes until thickens. Remove from heat and mix in the butter and salt. Let cool for about 15 minutes.
- While the cornmeal is cooking separate the eggs into two different bowls.
- Beat egg yolks and egg whites separately. Make sure you beat whites until stiff.
- Once cornmeal is cooled, add egg yolks mixing with a spoon. Fold in whites and spoon mix.
- Pour into a 1 1/2 quart sprayed baking dish and bake in preheated 325 degree oven for 45 minutes or until brown on top and center is cooked.
Makes 6 servings.
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