Recipe courtesy of Michele Urvater


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  • Level: Easy
  • Total: 1 hr 10 min
  • Prep: 30 min
  • Cook: 40 min
  • Yield: 4 servings
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1 1/2 cups milk

1 teaspoon each salt and sugar

2 tablespoons unsalted butter

1 cup yellow cornmeal

2 teaspoons baking powder

1/2 teaspoon baking soda

1 cup buttermilk

3 eggs, separated

2 green onions, thinly sliced


  1. Preheat oven to 375 degrees. Butter 2 quart baking dish. In a 3 quart saucepan heat milk, salt, sugar & butter to boiling point. Slowly add cornmeal and stir with a wooden spoon for a few minutes or until mixture is thick. Remove from heat and transfer to a mixing bowl. Beat in baking powder and baking soda, Beat in buttermilk, scallions and egg yolks, one at a time.
  2. Cool to room temperature. Whip egg whites until stiff and fold in. Bake 40 minutes or until top is puffy. Spoon out onto plates alongside salad. Serve with soup of choice.