Ingredients
- 1/3 cup dry bread crumbs for coating soufflé dish
- 3 cups milk
- 1 cup stone-ground white cornmeal
- 1 tablespoon unsalted butter
- 1 teaspoon salt
- 1 teaspoon sugar
- 3 large eggs, separated
Directions
- Preheat oven to 375°F. Butter a 2-quart soufflé or glass baking dish and coat with bread crumbs, knocking out excess. Chill dish.
- In a large metal bowl set over a pan of simmering water heat milk until very hot and gradually add cornmeal, whisking constantly. Cook mixture, stirring frequently, until thick and smooth, about 5 minutes. Remove bowl from pan and stir in butter. Cool mixture and stir in salt, sugar, and egg yolks until combined well.
- In a bowl with an electric mixer beat egg whites until they just hold stiff peaks. Gently fold egg whites into cornmeal mixture until just combined.
- Pour batter into prepared pan and bake in middle of oven until puffed and golden, about 40 minutes.
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