- 12
Ingredients
- 2 1/2 cups milk
- 2 cups half-and-half
- 1 Tbsp sugar
- 1 Tbsp salt
- 1 cup cornmeal
- 1/2 cup all-purpose flour
- 1/2 cup butter, cut into pieces
- 6 large eggs, separated
- 1/4 cup heavy whipping cream
- 3/4 cup cooked mashed sweet potatoes
Preparation
Step 1
1. In a large heavy-bottomed saucepan, combine milk, half-and-half, sugar, and salt. Bring to a simmer over medium heat. When the first bubbles begin to form around the edge of pan, slowly add cornmeal and flour, whisking constantly. Cook for 1 to 2 minutes, until mixture begins to thicken. Remove from heat. Add butter, whisking until melted and well combined.
2. In a medium bowl, combine egg yolks and cream. Beat at medium speed with an electric mixter for 2 minutes until pale yellow in color.
3. Gradually add egg mixture to cornmeal mixture, stirring well to combine.
4. In a large mixing bowl, beat egg whites at high speed with an electric mixer until stiff peaks form. Gently fold egg whites into cornmeal mixture. Pour into prepared baking dish.
5. Bake for 35 to 40 minutes, or until lightly browned.