Preheat the oven to 350 degrees. Butter the bottom and sides of a
medium, round casserole dish.
In a heavy saucepan, bring the milk and cream to a gentle boil over
medium heat. Slowly stir in the cornmeal. Continue to whisk
vigorously (to prevent the cornmeal from clumping) until the
mixture has thickened, about 2 – 4 minutes. Turn off the heat and
stir in the butter, Parmesan cheese and salt. (If the mixture is very
hot, allow to cool off for a few minutes.)
Whisk the beaten eggs and baking powder into the cornmeal
mixture. Beat with an electric mixer on medium-high speed until
completely blended and smooth, 2-3 minutes.
Pour the batter into the prepared baking dish. Bake until puffed
and golden, about 35 minutes. Serve with lots of butter. (The
spoon bread will collapse quickly as with most soufflés, but will
still taste perfectly delicious.)
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