- 1
Ingredients
- 2 Cups Boiling Water
- 1 Cup Self-Rising White Corn Meal
- 1 Tsp. Salt
- 1 Tbsp. Butter
- 1 Cup Milk
- 2 Eggs (yolks and whites separated)
Preparation
Step 1
Preheat oven to 400. Butter your baking pan or souffle pan and set aside. Add salt to the cornmeal in a medium bowl. Slowly add the boiling water and butter and mix together and set aside to cool. While your cornmeal mixture cools you can begin whipping your egg whites until they form stiff peaks. You will know they are done when you pull the whisk/beater out and the whites hold their shape. Before adding, beat your egg yolks. Mix the yolks and milk into your cornmeal mixture, make sure it has cooled down so that your eggs don’t start to cook. Fold in your egg whites until they are incorporated. Make sure not to over mix the batter. Place the batter in your pan and cook in the oven for 30-35 minutes or until golden brown. The bread with puff up while baking and once taken out of the oven will start to deflate. Serve with butter as a side dish or by itself. I like mine with honey!
Thanks, you know its one thing to make a dish that you have eaten all of your life and it is another to make a dish that is rooted in someone elses history. I feel like this journey of making Grandma’s recipes is a way of weaving our stories together.
[…] muffins (sure you can make big ones but who needs that?). I believe these were used for teas at the Inn perhaps they were served at breakfast with a little sweet butter or honey. However they were served […]