Hands-on Time
1 Hour
Total Time
2 Hours
Yield
Makes 8 to 10 servings
Photo: Iain Bagwell; Styling: Buffy Hargett Miller 

How to Make It

Step 1

Preheat oven to 350°. Bring first 5 ingredients to a simmer in a 3-qt. saucepan over medium heat. Whisk cornmeal into milk mixture in a slow, steady stream. Cook, whisking constantly, 2 to 3 minutes or until mixture thickens and pulls away from bottom of pan. Remove from heat, and stir in butter. Cool 10 minutes.

Step 2

Place potatoes in a large bowl; stir in cornmeal mixture. Stir in egg yolks and baking powder, stirring until well blended.

Step 3

Beat egg whites at high speed with an electric mixer until soft peaks form; fold into potato mixture. Spoon batter into a well-buttered 3-qt. baking dish.

Step 4

Bake at 350° for 40 to 45 minutes or until golden brown and puffy. (Edges will be firm and center will still be slightly soft.) Cool 10 minutes on a wire rack before serving.

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