• 1 scant cup corn meal
  • 3 cups sweet milk
  • 3 large eggs, seperated
  • 1 level teaspoon salt
  • 3 level teaspoons baking powder
  • Butter, the size of walnut
  • Directions

    Preheat oven to 350 degrees. Stir corn meal into 2 cups of milk and let mixture come to a boil, making a mush. Remove from heat. Add balance of milk and add beaten egg yolks. Stir in salt, baking powder and melted butter. Fold in stiffly beaten egg whites. Bake in a buttered 2-quart souffle dish 30 minutes.

    Serves 6

    Have You Made This?

    Let us know how your recipe turned out

    Buy Tickets What to Do Calendar Shop Restaurant Donate Membership
    Estate Hours

    Open today from 9:00 am – 5:00 pm

    iconDirections & Parking
    buy tickets online & save