Yield: 1 servings
|Butter for baking pan|
|1½ cup||Yellow cornmeal|
|1||Stick unsalted butter; melted|
|¼ teaspoon||Cayenne pepper; optional|
|½ teaspoon||Baking powder|
Preheat the oven to 350ø F. Lightly butter a 1½-quart casserole or 9-x 9-inch ovenproof pan.
In a 3-quart saucepan, whisk the cornmeal together with the milk, butter, salt and cayenne pepper. Slowly bring this to a boil, whisking continuously. (When it comes to a boil it will get very thick, so whisk hard so the mixture does not lump.) After it thickens, transfer the mixture to a mixing bowl and cool it while you separate the eggs into yolks and whites.
Stir the baking powder into the cornmeal mixture and mix well, then add the yolks and whisk vigorously to incorporate the yolks. Whip the egg whites until they form stiff peaks and fold this into the cornmeal mixture.
Transfer the batter to the prepared pan and bake for 40 minutes or until a wooden toothpick, when inserted into the center, comes out clean. Cut and serve portions from the pan.
Converted by MC_Buster.
Per serving: 2285 Calories (kcal); 137g Total Fat; (54% calories from fat); 65g Protein; 198g Carbohydrate; 1096mg Cholesterol; 2975mg Sodium Food Exchanges: 10 ½ Grain(Starch); 3 Lean Meat; 0 Vegetable; 0 Fruit; 24 ½ Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.