Cornmeal Souffle

Ingredients

• 1/2 L milk
• 170 g cornmeal (maize flour)
• 30 g sugar
• 30 g butter
• 6 whites, 3 yolks count eggs
• 1 pinch salt

Instructions

1. Slacken the cornmeal with a little cold milk, then stir into the boiling milk to make a thin porridge; boil briefly.
2. Off the heat stir in butter, sugar and salt; let cool.
3. Beat in the egg yolks, then fold in the stiffly whipped whites.
4. Pour into a buttered, flour-dusted mold and cook with heat above and below until risen.
5. Serve immediately so it stays soft; ideally cook and serve in a flameproof dish. Serves six.