Recipe courtesy of Mary Sue Milliken and Susan Feniger
Yield:
6 servings
Level:
Easy

Ingredients

Directions

Preheat oven to 375 degrees. Butter 8 cup souffle dish. Bring milk to boil in heavy large saucepan. Reduce heat to medium. Gradually mix in cornmeal and salt. Stir until mixture becomes very thick, about 1 minute. Add butter; stir until melted. Remove pan from heat. Stir in 1/2 cup sugar and buttermilk. Whisk yolks in large bowl to blend. Gradually whisk in cornmeal mixture. Using electric mixer, beat egg whites in medium bowl until frothy. Add remaining 1/4 cup sugar and beat until soft peaks form. Gently fold whites into cornmeal mixture.

Transfer mixture to prepared dish. Bake until mixture puffs and is golden brown. Sprinkle with powdered sugar and serve hot.

IDEAS YOU'LL LOVE

Lemon Bread Pudding

Recipe courtesy of Ree Drummond

Cornmeal-Fried Onion Rings

Recipe courtesy of Ina Garten

Rum Raisin Bread Pudding

Recipe courtesy of The Neelys

Sweet Potato Fries

Recipe courtesy of Jeff Mauro

French Toast Bread Pudding

Recipe courtesy of Ina Garten

Chocolate Pudding

Recipe courtesy of Tyler Florence

Sweet Potato Hash

Spicy Quinoa with Sweet Potatoes

Recipe courtesy of Food Network Kitchen

Old School Sweet Potato Souffle

Recipe courtesy of The Neelys

Trending Videos 6 Videos

Plaster Chocolate Cake 05:58

This cake is so rich and creamy that Raiza Costa wants to plaster the world with it.

Browse Reviews By Keyword

          On TV

          Get Cooking