Southern Souffle

Ingredients

• 1/2 cup corn meal
• 1 1/4 cups milk
• 4 teaspoon salt
• 1/2 cup sugar
• 4 egg yolks
• 1/4 cup butter
• 4 egg whites
• grated rind of half lemon

Method

1. 1

   Scald milk and add 2 teaspoons of butter and the salt.

2. 2

   Stir in corn meal and cook until the thick paste is smooth.

3. 3

   Take off stove and cool.

4. 4

   Cream the rest of the butter with sugar and lemon rind and beat in egg yolks thoroughly.

5. 5

   Add the cooled paste.

6. 6

   Beat the egg whites until stiff and fold into the mixture.

7. 7

   Put into a buttered pudding dish about a 2 inch thick layer of mixture and spread over it a coating of your favorite marmalade, then another layer of mixture and so on, having top layer that of the mixture.

8. 8

   Bake about an hour or until done, in medium oven.

As published

This recipe was extracted from Cooking with wholegrains (1947) by Ellen Orton, page 21. The excerpt below is the record exactly as published.

Southern Souffle V6 CUP CORN MEAL 11% CUPS MILK 4 TEASPOON SALT GRATED RIND OF HALF LEMON {CUP SUGAR 4 EGG YOLKS 4 CUP BUTTER 4 EGG WHITES

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