Corn Meal Souffle

Ingredients

• One pint sweet milk
• three-fourths cup white corn meal
• one even teaspoonful salt
• one tablespoonful butter
• four eggs

Method

1. 1

   Put milk on in a double boiler and when at boiling point stir in slowly the meal and salt.

2. 2

   Let cook one hour; then take off the fire and let cool a little.

3. 3

   Then add butter and the yolks of eggs well-beaten.

4. 4

   Then add the well-beaten whites, turn into a well-buttered baking dish and set it in a pan of warm water, put in stove and bake for twenty or thirty minutes.

As published

This recipe was extracted from Durham cook book ... (1921) by Durham (N. C.) Trinity Methodist Church. Woman's Missionary Society, page 34. The excerpt below is the record exactly as published.

CORN MEAL SOUFFLE. One pint sweet milk, three-fourths cup white corn meal, one even teaspoonful salt, one tablespoonful butter, or substitute, four eggs

Cook this with the app: pantry check, scaling, and the assistant.