Yield: 6 servings
|1 cup||White Cornmeal|
|½ cup||Butter; softened|
|1 teaspoon||Baking Powder|
|4 larges||Eggs; separated|
Preheat oven to 350øF. In saucepan, scald milk, heating until bubbles form from around edges of pan; then stir in cornmeal, beat thoroughly with spoon and cook over low heat until thick. Remove from heat, add butter, sugar, salt and baking powder and beat well until butter has melted. Set aside to cool.
In a small bowl, beat egg yolks and stir them into cooled corn bread mixture. In another bowl, beat egg whites until stiff peaks form, fold them into mixture, add bourbon and mix lightly. Pour mixture into a medium-sized casserole or baking dish and bake until a straw inserted into middle comes out clean, about 40 minutes.
Source: Medford Mail Tribune Typed by Katherine Smith Kook-Net: The Shadow Zone IV - Stinson Beach, CA