This American bread, more like a souffle, is so-called because it must be eaten with a spoon – which is as good a reason as any! Serve as a light supper dish with crisply grilled bacon.
12 oz. corn meal
16 fl. oz. hot water
2 oz. butter
½ teaspoon dried thyme }, teaspoon dry mustard
1 teaspoon salt :’, teaspoon pepper
12 fl. oz. lukewarm milk
3 eggs, separated
Preheat the oven to moderate 350 F (Gas Mark 4, 180 C).
In a large saucepan, bring the corn meal and water to the boil over moderately high heat, stirring constantly. Cook the mixture for 2 minutes, stirring constantly or until it is thick and smooth. Remove the pan from the heat. Add the butter, thyme, mustard, salt, pepper and milk and beat well with a wooden spoon. Set the mixture aside to cool to lukewarm, and then beat in the egg yolks.
In a large mixing bowl, beat the egg whites with a wire whisk or rotary beater until they form stiff peaks. Using a large metal spoon, fold the egg whites into the corn meal mixture.
Pour the mixture into a 22-pint baking or souffle dish and place the dish in the centre of the oven. Bake for 30 to 35 minutes or until the mixture is well risen and golden on top.
Remove the dish from the oven and serve immediately, straight from the dish.