Ingrients & Directions
1 1/2 c Boiling water
1 c Corn meal
1 tb Butter
1/2 ts Salt
1 ts Baking soda
1 Egg, separated
1 1/2 c Buttermilk
Here are two recipes from The Joys of Jewish Cooking, Stephen and Ethel
Longstreet
In a pot, mix water, corn meal and butter. Add salt, baking soda, egg yolk
and buttermilk. Mix again.
Beat egg white until stiff, and fold into cornmeal mixture. Pour into a
greased casserole. Bake in a moderate preheated 350 F oven for one hour,
until firm. Serve hot, with butter.
6 servings.
Yields
1 Servings