Ingredients

1-1/2 cups buttermilk

1/2 cup stone-ground cornmeal (yellow or white)

2 tbsp butter

3/4 tsp salt

3 eggs, separated

3 green onions, thinly sliced

Preparation

  1. Preheat oven to 375 degrees, butter the sides and bottom of a 4-cup souffle or casserole dish.
  2. Warm buttermilk in a saucepan over medium heat. Stir in cornmeal. Cook, stirring often, until mixture is thick and smooth (about 3 minutes). Stir in butter and salt, remove from heat and let cool.
  3. Whisk egg yolks into corn meal mixture, add green onions and stir well.
  4. Beat egg whites until soft peaks form, add to corn meal mixture, a little at at time, folding in gently to avoid deflating.
  5. Scrape mixture into prepared pan. Bake 25-30 minutes until puffed, golden brown and set. Serve immediately by spooning portions onto individual plates.