1 c Water
1 c Yellow cornmeal
3 tb Unsalted butter, melted
1 c Shredded mild Cheddar
-cheese
-OR
1 c Shredded Monterey Jack
-cheese
Salt to taste
Freshly ground black pepper
-to taste
1 c Buttermilk
3 Eggs, separated
1 c Corn kernels
From “Corn Cookery”
Preheat the oven to 375’F.
In a 2-quart saucepan over moderate heat, bring the water to a boil.
Quickly whisk in the cornmeal, reduce the heat to low and cook,
stirring constantly until the mixture is thickened and smooth, about
10 minutes.
Remove the saucepan from the heat. Stir in the butter and cheese and
season to taste with salt and black pepper.
Beat in the buttermilk a little at a time, stirring constantly until
it is all absorbed.
In a small bowl, beat the egg yolks together. Stir the yolks into the
cornmeal mixture.
Stir in the corn kernels.
In another bowl, beat the egg whites until they are stiff but not
dry. Fold them into the cornmeal mixture.
Fold the cornmeal mixture into a well-greased 2-quart souffle or
baking dish. Bake until golden brown and puffed on top, about 50-55
minutes. Serve at once.
Nutritional analysis per serving: 430 calories; 22.6 grams fat; (12.7
grams saturated fat; 47 calories from fat); 212 milligrams
cholesterol; 294 milligrams sodium.
Yields
4 servings