1 qt Milk or water
2 c Yellow or white cornmeal
3 Eggs, separated
4 tb Melted butter
1 1/2 ts Salt
1/2 ts Pepper
Preheat oven to 375 degrees F. Bring milk to a boil in a large saucepan
over medium heat. Gradually stir in cornmeal and cook, stirring, for a few
minutes until thickened. Beat in egg yolks, butter and seasonings. In a
separate bowl, beat egg whites until they stand in stiff peaks. Fold whites
into corn mixture and pour into a 2-quart baking dish. Bake for 20 to 30
minutes until puffed and golden brown on top.
From “Spirit of The Harvest: North American Indian Cooking,” by Beverly
Cox and Martin Jacobs. Collected from the Int’l Fido Cooking Echoes
Yields
6 Servings