“Beatrice Ojakangas, The Best Casserole Book Ever”
READY IN:
1hr 5mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 375°; butter a 2-quart casserole.
  2. Combine the milk, 2 tablespoons butter, sugar, and salt in a saucepan.
  3. Bring to a boil and slowly add the cornmeal, stirring constantly.
  4. Cook for 3-5 minutes, or until thickened.
  5. Remove from the heat and let cool slightly.
  6. With a fork, beat the egg yolks in a small bowl.
  7. Add a small portion of the hot mixture to the eggs, and stir well.
  8. Return the egg yolk mixture to the pan and mix well.
  9. Beat the egg whites in a medium bowl until soft peaks form, then fold into the cornmeal mixture.
  10. Transfer to the buttered casserole and bake for 35 minutes, or until firm.

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