Description
Creamy and comforting side dish that goes well with a hearty beef stew or winter-time soup. My grandfather made this and shared his recipe with me. Dish out with a spoon and serve with plenty of real butter. Enjoy!
Ingredients
- 2 ¾ cups milk
- 1 cup white cornmeal
- 2 tablespoons butter, softened
- 1 teaspoon salt
- 4 large eggs, separated
- 1 tablespoon white sugar
- ½ teaspoon cream of tartar
- ⅛ teaspoon cream of tartar
- 1 pinch salt
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease an oven-proof cast iron Dutch oven or a deep baking dish.
- Heat milk and cornmeal in the top of a double boiler over simmering water
- stirring frequently
- until thick and creamy
- about 5 minutes. Remove cornmeal mixture from heat and stir in butter and 1 teaspoon salt until well combined.
- Beat egg yolks
- sugar
- and 1/2 teaspoon cream of tartar together in a bowl until smooth; stir into cornmeal mixture.
- Beat egg whites
- 1/8 teaspoon cream of tartar
- and 1 pinch salt together in a separate bowl using an electric mixer until soft peaks form. Lift your beater or whisk straight up: the egg whites will form soft mounds rather than a sharp peak. Gently fold egg white mixture into cornmeal mixture until well mixed and fluffy; pour into prepared Dutch oven.
- Bake in the preheated oven until golden brown with a moist center
- about 30 minutes. Allow to rest for 10 to 15 minutes before serving.
Prep Time: 15 mins
Cook Time: 35 mins
Total Time: 1 hr
Servings: 6