Assemble these supplies:
- 1 cup white or yellow cornmeal, preferably stoneground
- 1 teaspoon salt
- 3 tablespoons unsalted butter
- 4 eggs
- 1 cup milk
- Preheat oven to 425 degrees. Lightly grease four 10- to 12-ounce ramekins or other ovenproof dishes.
- In medium-size saucepan, combine cornmeal and salt. Add 2 cups boiling water and stir well. Cook over medium heat, stirring constantly, 1 to 2 minutes, or until thickened.
- Remove pan from heat and add butter, stirring until melted.
- In medium-size bowl, beat eggs until frothy and lemon colored. Add milk and stir until blended. Add egg mixture to cornmeal mixture and stir until batter is smooth.
- Divide batter among ramekins and bake about 25 minutes, or until tip of knife inserted in center comes out clean.
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