Ingredients

Serves 4 to 6

　　1/3 cup dry bread crumbs for coating soufflé dish

　　3 cups milk

　　1 cup stone-ground white cornmeal

　　1 tablespoon unsalted butter

　　1 teaspoon salt

　　1 teaspoon sugar

　　3 large eggs, separated

　　

Step 1

Preheat oven to 375°F. Butter a 2-quart soufflé or glass baking dish and coat with bread crumbs, knocking out excess. Chill dish.

　　

Step 2

In a large metal bowl set over a pan of simmering water heat milk until very hot and gradually add cornmeal, whisking constantly. Cook mixture, stirring frequently, until thick and smooth, about 5 minutes. Remove bowl from pan and stir in butter. Cool mixture and stir in salt, sugar, and egg yolks until combined well.

　　

Step 3

In a bowl with an electric mixer beat egg whites until they just hold stiff peaks. Gently fold egg whites into cornmeal mixture until just combined.

　　

Step 4

Pour batter into prepared pan and bake in middle of oven until puffed and golden, about 40 minutes.