Recipe courtesy of Gourmet Magazine


Save Recipe
  • Level: Easy
  • Total: 1 hr 25 min
  • Prep: 45 min
  • Cook: 40 min
  • Yield: 6 servings
Share This Recipe


3 cups scaldedmilk

1 cup white cornmeal

2 ounces (1/2 stick) butter, cut into pieces

1 tablespoon sugar

2 teaspoons salt

1/4 teaspoon freshly grated nutmeg

1/8 teaspoon cayenne pepper

4 large egg yolks

2 teaspoons double-acting baking powder

4 large egg whites at room temperature

Pinch cream of tartar


  1. In a heavy saucepan combine the scalded milk, cornmeal, butter, sugar, salt, nutmeg, and cayenne. Bring the liquid to a simmer over moderately low heat, and simmer the mixture, stirring vigorously, for 5 minutes. Scrape the mixture into a large bowl and let it cool for 5 minutes.
  2. In a bowl with an electric mixer, beat the egg yolks with the baking powder until the mixture is light and lemon colored and stir the mixture into the cornmeal mixture.
  3. In a large bowl with the electric mixer beat the egg whites with the cream of tartar and a pinch of salt until they hold stiff peaks, stir 1/4 of them into the cornmeal mixture, and fold in the remaining whites gently, but thoroughly. Pour the batter into a well-buttered 1-quart souffle dish and bake it in a preheated moderate oven (350 degrees) for 40 minutes, or until the top is golden brown. Serve immediately.