Preparation info

  • Difficulty


  • Yield:

    6 to 8


Appears in

Craig Claiborne's Southern Cooking

Craig Claiborne's Southern Cooking

By Craig Claiborne

Published 1987

  • About

This recipe was served in my home with sliced, home-cured ham or with butter to be added according to taste.


  • 3 cups milk
  • cups sifted yellow cornmeal
  • 8 tablespoons butter, melted
  • Salt to taste, if desired
  • 4 eggs, separated
  • 2 teaspoons baking powder


  1. Preheat the oven to 350 degrees.
  2. Bring 2 cups milk to the boil and gradually add the cornmeal in a steady stream, stirring rapidly with a wire whisk. Stir in the butter and salt. Cook over low heat, stirring almost constantly, about 10 minutes.
  3. Scrape the mixture into a mixing bowl and let cool to lukewarm.
  4. Beat the yolks until light, and stir them into the mixture. Blend the baking powder with the remaining 1 cup milk and stir it into the mixture.
  5. Beat the egg whites until stiff and fold them into the mixture.
  6. Butter a -quart casserole and pour the mixture into it. Bake 40 minutes, or until a knife inserted in the center comes out clean. Serve immediately, with butter on the side.