Save To Recipe Box
Type the code shown
2 cups milk1/2 cup yellow cornmeal2 tablespoons butter1 teaspoon salt1/4 teaspoon baking powder3 egg yolks3/4 cup (3 ounces) shredded Wisconsin cheddar cheese3 egg whites
In a 2 quart saucepan scald milk; add cornmeal and cook, stirring constantly, until mixture is thick and smooth. Remove from heat; add butter, salt and baking powder, mixing until smooth. Beat egg yolks until thick and lemon-colored. Blend a small amount of hot cornmeal mixture into egg yolks; return all to saucepan, mixing until smooth. Fold cheddar into cornmeal mixture. Beat egg whites until peaks fold over. Slowly fold cornmeal mixture into egg whites. Turn into buttered 1 1/2-quart round casserole. Bake at 325°F for 40 to 45 minutes. Serve immediately.
Crunchy Cheddar and Bacon Muffins
Orange Coconut Muffins
English Country Tavern Onion Rolls
Choose which newsletter(s) you would like to subscribe to in the form below.
All Things Cheese