← Nouns Cooking · American

Ingredients

• 720 ml Milk
• 150 g fine yellow cornmeal
• 1 tsp Salt
• 1 tbsp Sugar
• 45 g Butter, plus extra for the dish
• 3 Eggs, separated
• 1 tsp Baking powder

Method

1. Heat the oven to 190°C (170°C fan, 375°F) and butter a 2-litre baking dish.
2. Bring the milk almost to the boil in a saucepan. Slowly whisk in the cornmeal, salt and sugar and keep whisking over low heat for 3–5 min, until it thickens like porridge.
3. Take off the heat, stir in the butter and leave to cool for 10 min.
4. Whisk the egg yolks and baking powder into the cornmeal one at a time.
5. Whisk the egg whites to soft peaks. Stir a spoonful into the cornmeal to loosen it, then gently fold in the rest.
6. Pour into the dish and bake for 35–40 min, until puffed and golden but still a little soft in the middle. Serve straight away, spooned out with butter.

Tips

• Like a soufflé it sinks as it cools, so bring it to the table hot.
• Check that your cornmeal and baking powder are certified gluten-free if you need it.

Sources

Written in our own words after cross-checking these recipes:

King Arthur Baking Once Upon a Chef