Recipe courtesy of Mary Sue Milliken and Susan Feniger
Save Recipe Print
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.

Our Best Thanksgiving Videos 15 Videos

Get the recipe

Sticky Pecan Pull-Apart Bread 00:37

This simple dessert is a crowd pleaser that only uses a few ingredients.

IDEAS YOU'LL LOVE

Banana Pudding

Recipe courtesy of Sandra Lee

Brownie Pudding

Recipe courtesy of Ina Garten

Warm Sticky Figgy Pudding

Recipe courtesy of Jade Thompson

Smashed Sweet Potatoes

Recipe courtesy of Ina Garten

Old School Sweet Potato Souffle

Recipe courtesy of The Neelys

Cranberry-Glazed Sweet Potatoes

Recipe courtesy of Katie Lee

Sweet Potato Casserole

Recipe courtesy of Food Network Kitchen

Stuffed Sweet Potatoes with Pecan and Marshmallow Streusel

Recipe courtesy of Tyler Florence

Corn Pudding

Recipe courtesy of Food Network Kitchen

Browse Reviews By Keyword