Ingredients
1 cup cornmeal
1 cup water
2 cups milk, divided
1 tablespoon butter or margarine, melted
2 teaspoons baking powder
1 teaspoon salt
2 eggs, separated
Method
Sources
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Premium bread machine — dual kneading blades, rectangular loaf
Domed stoneware baker traps steam for artisan crust at home
Professional baker's technical reference — formulas, troubleshooting
Bread baking kit — banneton, lame, liner, dough scraper, whisk
Electric knife — effortless bread slicing, holiday turkey carving
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Combine cornmeal, water, and 1 cup milk in a medium saucepan; stir until blended. Cook over low heat until mixture is the consistency of mush. Remove from heat; add butter, baking powder, salt, and remaining milk. Beat egg yolks well; stir into warm mixture. Beat egg whites (at room temperature) until stiff peaks form; fold into cornmeal mixture. Spoon into a greased 1 1/2-quart casserole. Bake at 350° for 45 minutes or until a knife inserted in center comes out clean. Serve immediately.