A light souffle-type bread eaten with a fork
Yield: 8 to 10 servings
Heat oven to 375 F. Grease 2-quart casserole.
In large bowl, stir boiling water into cornmeal; to prevent lumping, continue stirring until mixture is cool. Blend in butter and egg yolks. Stir in buttermilk, salt, sugar, baking powder and soda.
Beat egg whites just until soft peaks form; fold into batter. Pour into casserole.
Bake 45 to 50 minutes. Serve hot with butter.
*No buttermilk? Substitute 1 tablespoon lemon juice and enough milk to make 1 cup.
Please note that some ingredients and brands may not be available in every store.