I love to cook, and many of my family loves cooking too, but we all have our own little Twists on recipes and that's what I'm here to share with you, My Twists on some great recipes that make them even more tasty.
Some are new some are old favorites but I put time and love into everything I make and write about.
Ingredients Serves 6 4 large eggs, separated 3 cups milk 1 cup yellow cornmeal 3 tablespoons butter 1 teaspoon salt 1/4 teaspoon black pepper or 1/8 teaspoon cayenne pepper 1 teaspoon baking powder 1 tablespoon grated Parmesan cheese, optional
Preheat oven to 375°F. Lightly grease 2-quart round baking dish with nonstick cooking spray; set aside. Beat egg yolks in small bowl and set aside.
Heat milk almost to a boil in medium saucepan over medium heat. Gradually beat in cornmeal using wire whisk. Cook 2 minutes, stirring constantly. Whisk in butter, salt and pepper. Beat about 1/4 cup cornmeal mixture into egg yolks. Beat egg yolk mixture back into remaining cornmeal mixture and set aside.
Beat egg whites in large bowl with electric mixer set at high speed just until stiff peaks form. Stir baking powder into cornmeal mixture.
Stir about 1/4 cup beaten egg whites into cornmeal mixture. Gradually fold in remaining egg whites. Pour into prepared baking dish and sprinkle with the Parmesan, if desired.
Bake until puffed and golden brown and toothpick inserted in center comes out clean, 30 to 35 minutes. Serve immediately.