METHOD
Position a rack in the
center of the oven and preheat the oven to 350°F. Put the half-and-half
in a heavy-bottomed pan and scald it, stirring frequently, over medium-low
heat. Gradually whisk in the meal in a thin, but steady stream, pouring
it either from your fist or a spouted measuring cup. When all the meal
is incorporated, cook, stirring frequently, until the mush is thick, about
3 to 5 minutes. Take the pan from the heat and beat in the butter and
salt. Set it aside to cool slightly.
Lightly butter an 8-inch
soufflé dish or round casserole (or an 8-inch square one that is
at least 2 inches deep). Separate the eggs, placing the whites into a
clean stainless steel or glass bowl. Lightly beat the yolks and mix them
into the mush.
Using a clean whisk or
mixer, beat the whites until they form stiff, but not dry peaks. Add them
gradually to the mush and gently, but thoroughly fold them in. Pour the
batter into the prepared dish and bake until it is risen and golden brown
on the top, about 45 minutes. It should be set, but sill soft, like a
soufflé. Serve at once from the baking dish.
Serves: 4
Reprinted with Permission
from ©2005, Damon Lee Fowler, Damon Lee Fowler's New Southern
Baking, published by Simon & Schuster
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