Oh my my! This bread is like a cornbread souffle. I tried to get a good picture of this, but it started to recede (shrink) quite rapidly! I enjoyed this with black beans and forbidden rice, all spiced for dinner.
Makes: one loaf in souffle dish
Ingredients:
1-3/4 c. milk
2/3 c. cornmeal
1 T. butter
3/4 c. grated cheddar cheese
1 garlic clove, minced
3 eggs, separated
1/2 c. corn (optional)
salt and freshly ground black pepper
Instruction:
Preheat an oven to 350∘F. Grease a 6 cup souffle dish. In a large sauce pan, add milk and heat gently, then add the cornmeal, stir. Add salt and slowly bring to a boil, stirring constantly. Cook for 5-10 minutes, stirring until thick and smooth. Remove pot from heat and stir in butter, cheese, garlic and egg yolks. In a separate bowl, whisk egg whites till stiff peaks form. Stir 1/4 of the cornmeal mixture into the whites, then fold the rest of the cornmeal mixture in. Spoon mixture into prepared souffle dish. Bake for 45-50 minutes until puffed up and golden brown. Serve immediately.
This recipe is referenced from: Bread by Christine Ingram and Jennie Shapter
Note: I used white grits in this recipe and omitted the optional corn.
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