Cornmeal Spoon Bread

• 5 tablespoons unsalted butter softened
• 4 cups milk
• 1 cup fine ground white cornmeal or regular cornmeal
• 1 teaspoon kosher salt
• 1 teaspoon sugar
• 4 eggs separated
• 1/8 teaspoon cream of tartar

1. Preheat oven to 400 degrees F. Butter a 1 1/2-quart souffle dish with 2 Tbsp. of the butter; set aside.
2. In a large saucepan heat milk until just below boiling. Slowly whisk in cornmeal; bring to boiling. Cook, whisking constantly, over medium heat about 5 minutes or until mixture thickens and begins to pull away from the sides of the saucepan. Remove from heat; transfer to a large mixing bowl. Cool 10 minutes. Whisk in the remaining 3 Tbsp. butter, salt, and sugar. Beat in egg yolks until well blended.
3. In a clean large mixing bowl beat egg whites and cream of tartar with a clean large whisk until they form soft glossy mounds. Stir one-third of the beaten egg whites into cornmeal mixture to lighten. Gently fold in remaining egg whites. Gently turn into prepared souffle dish (batter will nearly fill the dish). Bake 30 minutes or until puffed and golden brown. Cool 5 minutes before serving. Makes 8 servings.
4. Nutrition Facts (Cornmeal Spoon Bread)ner serving: 226 kcal cal., 12 g fat (6 g sat. fat, 1 g polyunsaturated fat, 3 g monounsatured fat), 122 mg chol., 341 mg sodium, 20 g carb., 1 g fiber, 7 g sugar, 8 g pro.nercent Daily Values are based on a 2,000 calorie diet

butter, milk, ground white cornmeal, kosher salt, sugar, eggs, cream of tartar

Taken from www.yummly.com/recipe/Cornmeal-Spoon-Bread-1171819 (may not work)