3/4 cup milk
4 tablespoons unsalted butter
1/3 cup stone-ground yellow cornmeal
2 large eggs, separated
1/3 cups sugar
Preheat the oven to 350. Butter and sugar six 3/4-cup ramekins. In a small saucepan, bring the milk and the butter to a boil. Off the heat, whisk in the cornmeal. until, smooth. Cover and let sit until the liquid is completely absorbed. Meanwhile, in a medium bowl, beat the egg whites until firm peaks form. In another medium bowl, whisk the egg yolks with the sugar. Add the cornmeal and whisk until. smooth. Fold in the whites until no streaks remain. Spoon the batter into the ramekins. Run the tip of your thumb around the edge of each ramekin so the cakes rise straight. Bake the cakes for 22 minutes, or until, golden, risen and firm to the touch. Let cool slightly.
-Carpenter and Main Restaurant, Norwich, VT