Ingredients
1/4
cup (1/2 stick) butter, room temperature
3/4
cup milk (do not use low-fat or nonfat)
Directions
1.
Preheat oven to 400°F. Butter 6-cup souffl;é dish. Bring water to boil in heavy medium saucepan over medium heat. Gradually whisk in cornmeal. Whisk until mixture is very thick, about 1 minute. Remove from heat. Mix in butter, then milk, salt and pepper. Cool 10 minutes. Mix in egg yolks. Beat white in medium bowl until stiff but not dry. Fold whites into lukewarm cornmeal mixture in 2 additions.
2.
Transfer batter to prepared dish. Bake until puffed, golden on top and set in center, about 35 minutes. Serve hot.
New-York Restaurants
