Recipe courtesy of Mary Sue Milliken
and
Susan Feniger
Sweet Cornmeal Pudding
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 433
- Total Fat
- 17
- Saturated Fat
- 9
- Carbohydrates
- 57
- Dietary Fiber
- 1
- Sugar
- 36
- Protein
- 13
- Cholesterol
- 220
- Sodium
- 379
Ingredients
3 cups whole milk (do not use low fat or nonfat)
1 cup yellow cornmeal
1/2 teaspoon salt
1/4 cup butter, cut into pieces
3/4 cup sugar
3/4 cup buttermilk
6 large eggs, separated
1/2 teaspoon vanilla extract
Powdered sugar
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.