Cornmeal Souffle

Ingredients

1/4 cup yellow cornmeal
1/2 teaspoon salt
1/8 teaspoon dry mustard
1/4 teaspoon onion salt
1 1/2 cups Roberts Milk
1 cup shredded Cheddar
cheese 4 Roberts Eggs, separated

Preparation

Mix cornmeal, salt, dry mustard, onion salt and milk in a saucepan. Cook over medium heat, stirring constantly, until mixture is thick and bubbly. Remove from heat and stir in cheese. Beat egg yolks until thick and lemon-colored. Stir egg yolks into cornmeal mixture. Beat egg whites until still, but not dry. Stir about one-fourth of the egg whites into the cornmeal mixture. Gently fold mixture into remaining egg whites. Butter a 1 quart souffle dish or baking dish. Make a 4 inch band of triple thickness aluminum foil 2 inches longer than the circumference of dish. Butter 1 side of the foil. Extend depth of dish by securing foil band to top of dish with string. Pour souffle mixture carefully into prepared dish. Bake at 350 for 50 to 60 minutes, or until a knife inserted halfway between edge and center comes out clean.

Recipe Contributed By: Winifred Yates Grand Island, Nebraska

Yield: 4 servings