- 1-1/2 cups buttermilk
- 1/2 cup stone-ground yellow or white cornmeal
- 2 tablespoons butter
- 3/4 teaspoon salt
- 3 eggs, separated
- 3 green onions, thinly sliced
- Optional: 1/2 che
Directions:
- Preheat oven to 375F.
- Butter the sides and bottom of a 4-cup souffle or casserole dish.
- Warm buttermilk in a saucepan over medium heat.
- Stir in cornmeal.
- Cook, stirring often, until mixture is thick and smooth (about 3 min).
- Stir in butter and salt and remove from heat. Let cool.
- Whisk egg yolks into cornmeal mixture.
- Add green onions; stir well.
- Optional: Also add cheddar cheese (before stirring).
- Beat egg whites until soft peaks form.
- Add cornmeal to mixture, a little at a time, folding gently to avoid deflating.
- Scrape mixture into prepared pan.
- Bake for 25-30 minutes, until puffed, golden brown, and set.
- Serve immediately by spooning portions onto individual plates.
(Nothing indicates the source of this recipe, but the accompanying photo is labelled with Teresa Blackburn, presumably the photographer.)