Sweet Cornmeal Pudding

Recipe Ingredients

3 cups	711ml	Whole milk
		(do not use lowfat or nonfat)
1 cup	62g / 2.2oz	Yellow cornmeal
1/2 teaspoon	2.5ml	Salt
1/4 cup	49g / 1.7oz	Butter - cut into pieces
3/4 cup	148g / 5.2oz	Sugar
3/4 cup	177ml	Buttermilk
6 cups	1188g / 41oz	Eggs - separated (large)
1/2 teaspoon	2.5ml	Vanilla extract
		Powdered sugar

Recipe Instructions

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.

This recipe yields 6 servings.

Source:
TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken - From the TV FOOD NETWORK - (Show # TH-6303 broadcast 11-01 1996) - Downloaded from their Web-Site - http://www.foodtv.com

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