Description
A classic Southern side dish that’s a cross between cornbread and a soufflé, perfect for soaking up gravy or enjoying with butter.
Ingredients
Scale
For the Crust:
- 1 cup yellow cornmeal
- 1 teaspoon salt
- 2 cups boiling water
- 2 tablespoons butter
- 3 eggs, separated
- 1 cup milk
- 1 teaspoon baking powder
Instructions
1. Prepare the Crust:
- Preheat oven to 375°F (190°C). Grease a 2-quart baking dish.
- In a large bowl, mix cornmeal and salt. Pour in boiling water and stir until smooth. Add butter and let stand for 5 minutes.
- Beat egg yolks and milk together, then stir into the cornmeal mixture. Stir in baking powder.
- In a separate bowl, beat egg whites until stiff peaks form. Gently fold into the cornmeal mixture.
- Pour batter into prepared baking dish. Bake for 30-35 minutes until golden and set. Serve warm with a spoon.
Notes
You can customize the seasonings to taste.