A light souffle-type bread that is spooned onto the plate and eaten with a fork.
Ingredients
- 1½ cups boiling water
- 1 cup cornmeal
- 1 tablespoon butter or margarine, softened
- 3 eggs, separated
- 1 cup buttermilk
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 teaspoon baking powder
- ¼ teaspoon soda
Directions
- Heat oven to 375°.
- Grease 2-quart casserole.
- In large bowl, stir boiling water into cornmeal; to prevent lumping, continue stirring until mixture is cool.
- Blend in butter and egg yolks.
- Stir in buttermilk, salt, sugar, baking powder and soda.
- Beat egg whites just until soft peaks form; fold into batter.
- Pour into casserole.
- Bake 45 to 50 minutes.
- Serve hot with butter.