We streamlined Amy Tornquist's version while still maintaining its wonderful fluffy texture by whisking whole eggs with the other liquid ingredients.
1 tablespoon butter, softened
2 tablespoons plain white cornmeal
1 1/4 cups plain white cornmeal
3/4 cup all-purpose flour
2 tablespoons sugar
2 teaspoons salt
2 tablespoons butter
4 large eggs
1 cup buttermilk
1 cup whipping cream
2 teaspoons baking soda
1 teaspoon chopped fresh thyme
1/8 to 1/4 tsp. ground red pepper
How to Make It
Preheat oven to 375º. Grease a 2 1/2-qt. soufflé dish with 1 Tbsp. butter. Dust with 2 Tbsp. cornmeal. (Tap dish lightly to remove excess cornmeal.)
Combine 1 1/4 cups cornmeal and next 3 ingredients in a large bowl; make a well in center of mixture.
Bring 3 cups water to a boil in a saucepan over medium-high heat. Remove from heat, and whisk into cornmeal mixture, whisking until smooth. Add 2 Tbsp. butter, whisking until butter is melted. Cool 5 minutes.
Whisk together eggs and next 5 ingredients; whisk into cornmeal mixture. Pour cornmeal mixture into prepared baking dish.
Bake at 375° for 45 to 50 minutes or until golden brown and center is almost set. Serve immediately.
This is delicious, and doesn't take too long to make. I served it with roast pork and Carolina gravy from the April 09 Southern Living. Definitely a keeper! My only change was to use yellow corn meal, because I had it on hand. I am making it for Easter with a standing rib roast of beef -- but will halve the recipe. It is very large.
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