CookEat Recipe
Sweet Cornmeal Soufflé
A lightly sweet golden cornmeal soufflé lifted with six whipped egg whites and served immediately in its baking dish.
Method
Steps
Step 1
Gather the ingredients: 500 ml whole milk; 170 g fine cornmeal; 30 g caster sugar; 40 g butter: 30 g for the mixture and 10 g for the dish; 3 egg yolks; 6 egg whites; 1 pinch salt; 10 g plain wheat flour for dusting the dish.
Step 2
Mix the fine cornmeal with 100 ml of the cold milk until smooth. Bring the remaining 400 ml milk to a gentle boil and stir in the cornmeal mixture. Cook while stirring for about 5–8 minutes, or until the fine meal is cooked and the mixture thick; avoid lumps and scorching.
Step 3
Remove from the heat and mix in the 30 g mixture butter, sugar and salt. Spread in a shallow bowl and cool promptly until cool.
Step 4
Stir in the three yolks until evenly blended.
Step 5
Heat the oven to 180°C. Grease a roughly 1.5 litre ovenproof soufflé dish with the reserved 10 g butter and dust its interior with the wheat flour, tapping out excess.
Step 6
Whisk the six whites to firm peaks, then fold them gently into the cornmeal mixture. Transfer to the dish immediately, leaving room to rise.
Step 7
Bake for about 25–35 minutes until risen, lightly golden and set with a centre of at least 74°C. Carry the dish straight to the table and serve at once, since the soufflé will gradually settle. The source also permits a smooth mould, but serving in the baking dish avoids disturbing its delicate structure.
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