This soufflé-like corn bread is enjoyed all through the South and is a side dish on many a Kentucky Derby menu; restaurant or home. Enjoy it with most anything you grill this summer.
3/4 cup stone-ground yellow cornmeal
1 teaspoon sugar
1 teaspoon salt
1/4 teaspoon black pepper
21/2 cups milk
1/4 teaspoon hot sauce (optional)
2 large egg yolks
1 tablespoon butter
1/2 teaspoon baking powder
3 large egg whites
Preheat oven to 350 degrees. Coat an 11-by-7 inch baking dish with cooking spray.
Combine first four ingredients in a large saucepan; stir in milk and hot sauce.
Cook over medium heat until thick (about 15 minutes), stirring constantly.
Place egg yolks in a medium bowl. Spoon 1/2 cup of hot cornmeal mixture into egg yolks. Stir entire egg yolk mixture into remaining cornmeal mixture. Add butter, stirring until it melts.
Place baking powder and egg whites in a medium bowl; beat with a mixer at high speed until stiff peaks form. Fold one-fourth of egg white mixture into cornmeal mixture. Gently spoon mixture into prepared baking dish; bake for 40 minutes or until lightly browned and puffy.
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