3 recipes, all good
1 1/2 C. mixed with 1 tsp. salt. Pour over that 1 1/2 C. boiling water and add 4 Tbs. unsalted butter. Beat 5 eggs and combine with 2 C. whole milk (this is not health food) and combine this with the cornmeal. Add 1 Tbs. baking powder and combine well. Pour into a greased baking dish and bake 30-40 minutes at 350 F.
Seperate 3 eggs and beat the whites with a 1/8 tsp. cream of tartar until stiff and set aside. Bring 2 C. whole milk just to a bopil and add 2 C. tender fresh corn (do not use super sweet types, the skin on the kernels is too tough) and bring back just to a boil. Combine 1 C. corn meal with 1 tsp. salt and stir into milk/corn mixture and cook stirring until the mixture begins to thicken about 5-7 minutes. Remove from heat and add 1/2 C. unslated butterand stir in an additional 2 C. whole milk. Beat well. Add a dash of cayenne pepper and mix well. Then fold in the beaten egg whites and pour into a greased casserold dish and bake at 350 F. for about an hour.
Preheat oven to 375 F.
Bring 3 C. of water to a boil with a healthy pinch of salt. Slowly sift in 1 C. cornmeal whisking constantly. Cook 2-3 minutes. COmbine 1/2 C. heavy cream with 1/2 C. buttermilk and 1 stick of melted butter. Stir this into the cornmeal. Add 1/2 tsp. baking powder, 1/2 tsp baking soda and 1/2 tsp. salt and combine well. If you would like you may add 1/4 C. freahly grated parmesan or sharp cheddar cheese at this point and a few dashes of hot sauce. Remove from heat and beat well, then beat in 3 lg. beaten eggs and some ground white pepper and
pour into a prepared baking dish. Bake 20-25 minutes