CORN-MEAL SOUFFLÉ
- ½ pint (1 cup) corn meal
- 1 pint (2 cups) hot milk
- ¼ teaspoonful salt
- 5 eggs
Cook the corn meal, either yellow or white, in the hot milk in a casserole until well thickened, stirring frequently; remove from the fire, add the salt, then beat in the yolks of the eggs one at a time, add the stiffly beaten whites of the eggs. Bake in a moderate oven until light and nicely browned—it takes about forty-five minutes.
Serve at once from the baking dish, either with butter or meat gravy.