by AntoniaJames
View
my 172 recipes »
A&M's Testing Notes:
Expand CollapseAntoniaJames's Notes:
Expand½ medium yellow onion, finely diced Ask a question about this ingredient
1 stick (4 ounces or 1/2 cup) unsalted butter Ask a question about this ingredient
Salt Ask a question about this ingredient
2 cups whole milk (you can also use 2% if you prefer) Ask a question about this ingredient
2 cups buttermilk Ask a question about this ingredient
1 ¾ cups finely ground white cornmeal Ask a question about this ingredient
1 tablespoon sugar Ask a question about this ingredient
¼ teaspoon ground mace Ask a question about this ingredient
¼ teaspoon ground pink peppercorns Ask a question about this ingredient
1 ½ cups corn kernels, preferably raw Ask a question about this ingredient
5 large eggs Ask a question about this ingredient
Butter for greasing the dish Ask a question about this ingredient
In a large, heavy saucepan or Dutch oven, cook the onion in about two tablespoons of butter and a good pinch of salt until soft and just starting to brown.
Ask a question about this stepAdd the milks and heat until scalded. Gradually add the cornmeal, stirring all the while, and bring to a boil, stirring constantly. Lower the heat a bit and cook for five minutes, continuing to stir.
Ask a question about this stepPut the cornmeal and mixture in a large bowl, then add the remaining butter, the sugar and the spices. Stir well to combine and set aside to cool for at least 15 minutes.
Ask a question about this stepButter a medium-sized soufflé dish (or a round casserole with fairly straight sides).
Ask a question about this stepPreheat your oven to 375 degrees Fahrenheit.
Ask a question about this stepSeparate the eggs and beat the yolks. (I do this in the measuring cup I used for the milks, to avoid having to wash another bowl.)
Ask a question about this stepBeat the egg whites with a pinch of salt until they form round (or "soft," as some say) peaks.
Ask a question about this stepAdd the corn kernels and the beaten egg yolks to the cornmeal mixture.
Ask a question about this stepGently fold in the egg whites.
Ask a question about this stepTurn into the prepared dish and cook in the middle of the oven for 25 – 30 minutes, until somewhat firm, and a fine skewer or cake tester inserted in the middle comes out clean..
Ask a question about this stepEnjoy!!
Ask a question about this stepThank you, AntoniaJames. I think I am forgoing bread stuffing this year for wild rice stuffing and making this as a bread. It really sounds good! Do you think some diced Jalapeno would be nice to spice it up?
Probably not, because it's too moist . . . it's really a bit more like a pudding. You eat it with a spoon or fork, so that gives you an idea of its consistency. You want a drier cornbread -- and in fact, it really works best to let the corn bread dry out even more, after cutting it up -- to soak up the various flavors from the liquids in the stuffing. ;o)
Yes, jalapeno would be a nice addition, if you like jalapenos! (I don't. My son does. I've just made a mental note to make this for him, with the peppers, when he comes home from college at Christmas!!) Have a great T-Day. I'm making a wild rice + oat groat "stuffing" -- it's actually just a casserole, because I'm spatchcocking my bird -- so I like the way you're thinking. ;o)