Corn-Meal Puffs
Awaiting Trial Recipe version 1 · Filed by the Court (seed pool) · Adapted from 'Corn-Meal Puffs (Without Wheat)' — Farmers' Bulletin 565, 'Corn Meal as a Food and Ways of Using It,' USDA, issued Jan. 22, 1914, revised Sept. 1917 (public domain, U.S. federal work). Measures and oven temperatures modernized. Naturally gluten-free as published.
A sweet cornmeal custard: meal cooked in milk with sugar, finished with plenty of eggs, and served with stewed fruit or jam. Light, spoonable, and made for breakfast or a simple supper.
Why this complexity: Meal is pre-cooked in milk before the eggs go in.
Ingredients
- 2 cups milk
- 1/3 cup cornmeal
- 1/2 teaspoon salt
- 4 tablespoons sugar
- 4 large eggs, well beaten
- Grated nutmeg, to taste (optional)
- Stewed fruit or jam, for serving
Method
- Heat the oven to 350°F. Butter six custard cups or a 1 1/2-quart dish.
- Cook the milk, cornmeal, salt, and sugar together in a saucepan, stirring, for 15 minutes.
- Let cool slightly, then stir in the well-beaten eggs and nutmeg if using.
- Pour into the cups or dish and make until set, about 20 minutes for cups and 30 minutes for a dish.
- Serve warm with stewed fruit or jam.
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