What’s For Dinner?
(First star is lowest, fourth star is highest)
This recipe is adapted from Crescent Dragonwagon’s “The Cornbread Gospels” (Workman, $14.95 paperback), a bible of corn bread in all its rich forms. She uses stone-ground white cornmeal instead of this version’s yellow, and here, an extra egg is added.
-- Meridith Ford Goldman
Hands on time: 20 minutes Total time: 1 hour and 5 minutes Serves: 6
2 cups yellow cornmeal, preferably stone ground
1 1/2 teaspoons salt
2 cups boiling water
1 tablespoon melted butter
3 eggs, separated
1 teaspoon baking soda
2 cups buttermilk
Sift the cornmeal and salt into a large bowl. Pour the boiling water and melted butter over the dry mixture, stirring to make a thick, porridgelike mixture with no lumps. Set aside to cool for 15 minutes.
Beat in the yolks, incorporating them thoroughly.
Combine the baking soda and buttermilk in a small bowl or large measuring cup (the mixture will bubble). Gradually add this to the cornmeal mixture, mixing until smooth (the liquid will be thin).
Place the egg whites in a large, nonplastic bowl and beat until soft peaks form. Gently fold them into the cornmeal batter, taking care not to deflate the mixture.
Pour the batter into the prepared dish and bake until puffed and golden, about 40 to 45 minutes.