I should have realized when the recipe called for cayenne pepper that is would not really be sweet, but I admit that is what I was hoping for. This is corn bread with a crisp crust and gooey middle. I don't think my corn meal of fresh and I'm afraid that tainted the overall flavor. But still, if you are planning on serving cornbread without honey, this is a fun alternative.
Soak your cornmeal in milk for ten minutes (keeps the bread from feeling gritty.)
Melt butter and brown corn kernels. Add milk, sugar, salt and cayenne pepper.
Blend until smooth.
Return to pot and boil. Mix in the soaked cornmeal. Let cool.
Once cool, wisk in egg yolks.
Whip egg whites until stiff peaks form. Whisk half of the whites into the corn mixture, then fold in the rest.
Pour the batter into a soufflé dish and bake until golden brown. Then enjoy with a spoon.
1 comment:
Just the name sounds dreamy!
Post a Comment