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Categories:Viewed: 40 - Published at: 3 years ago
Ingredients
- 1-1/2 cups buttermilk
- 1/2 cup stone-ground cornmeal (yellow or white)
- 2 tbsp butter
- 3/4 tsp salt
- 3 eggs, separated
- 3 green onions, thinly sliced
Method
- 1. Preheat oven to 375 degrees, butter the sides and bottom of a 4-cup souffle or casserole dish.
- 2. Warm buttermilk in a saucepan over medium heat. Stir in cornmeal. Cook, stirring often, until mixture is thick and smooth (about 3 minutes). Stir in butter and salt, remove from heat and let cool.
- 3. Whisk egg yolks into corn meal mixture, add green onions and stir well.
- 4. Beat egg whites until soft peaks form, add to corn meal mixture, a little at at time, folding in gently to avoid deflating.
- 5. Scrape mixture into prepared pan. Bake 25-30 minutes until puffed, golden brown and set. Serve immediately by spooning portions onto individual plates.
