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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  North American >> US >> US

• Dietary Style

• Preparation Time

  Cooking Time - 35 minutes, Preparation Time - 15 minutes

• Source

  All Recipes

| 1. Preheat oven to 350 degrees F (175 degrees C). Grease an oven-proof cast iron Dutch oven or a deep baking dish. | 2. Heat milk and cornmeal in the top of a double boiler over simmering water, stirring frequently, until thick and creamy, about 5 minutes. Remove cornmeal mixture from heat and stir in butter and 1 teaspoon salt until well combined. | 3. Beat egg yolks, sugar, and 1/2 teaspoon cream of tartar together in a bowl until smooth; stir into cornmeal mixture. | 4. Beat egg whites, 1/8 teaspoon cream of tartar, and 1 pinch salt together in a separate bowl using an electric mixer until soft peaks form. Lift your beater or whisk straight up: the egg whites will form soft mounds rather than a sharp peak. Gently fold egg white mixture into cornmeal mixture until well mixed and fluffy; pour into prepared Dutch oven. | 5. Bake in the preheated oven until golden brown with a moist center, about 30 minutes. Allow to rest for 10 to 15 minutes before serving. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
milk	2 3/4	cups		409.31	32.0738	21.1365	21.9417
white cornmeal	1	cup		441.64	93.8058	9.9064	4.3798
butter	2	tablespoons	softened	171.0	7.857	5.343	14.4
salt	1	teaspoon		-	-	-	-
egg	4		separated	286.0	1.44	25.12	19.02
white sugar	1	tablespoon		48.762	12.5975	0.0	0.0
cream tartar	1/2	teaspoon		3.87	0.9225	0.0	0.0
cream tartar	1/8	teaspoon		3.87	0.9225	0.0	0.0
salt	1	pinch		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.