I had no
what thread to post this recipe in...it makes for a nice change from traditional Thanksgiving stuffing
serves: 8
4 cups milk
1 1/4 cups cornmeal
1 1/2 teaspoons salt
1 cup whole kernel corn, drained
1/3 cup chopped green onions
1/4 cup unsalted butter, cubed
3 eggs
1 Preheat oven to 375 degrees F (190 degrees C). Butter one 8x8x2 inch glass baking dish. Separate the eggs.
2 Whisk milk, cornmeal and salt in a heavy saucepan over medium heat. Bring mixture to a boil, whisking constantly until mixture begins to thicken, about 4 minutes. Reduce heat to low and cook until the mixture is very thick, stirring frequently, about 20 minutes.
3 Transfer cornmeal to a large bowl. Stir in corn, green onions and butter. Add the egg yolks 1 at a time, stirring after each one.
4 Beat the egg whites until stiff peaks form. Fold the egg whites into the warm cornmeal mixture in two additions. Spread the batter evenly in the prepared pan.
5 Bake at 375 degrees F (190 degrees C) until light, puffed and golden brown, about 30 minutes. Serve immediately.
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