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Preheat oven to 400°F. Butter a 1 1/2-quart soufflé dish with 2 tablespoons butter; set aside.
In a large saucepan, heat milk until just below boiling. Slowly whisk in cornmeal; bring to a boil. 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 tablespoons butter, salt and sugar. Beat in egg yolks until well blended.
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 soufflé dish (batter will nearly fill the dish). Bake 30 minutes or until puffed and golden brown. Cool 5 minutes before serving.