1 and 1/2 cups finely
ground cornmeal kernels from 4 ears fresh corn (about 3 cups)
6 eggs, separated
1 tsp cayenne sauce
2 cloves garlic, minced
2 tsp salt
1 tsp freshly ground
black pepper
1 cup grated cheddar
cheese
1/4 cup flour
1 tsp baking soda
Preheat
oven to 375 degrees. In a large saucepan over medium high heat, bring the milk
and stock to a boil. Reduce heat to low, slowly whisk in the cornmeal and cook,
whisking often, until smooth and creamy, about 5 minutes. Stir in corn and set
aside to cool. In a small bowl, whisk together the egg yolks, cayenne sauce,
garlic, salt and pepper. Add the egg yolk mixture and cheese to the cornmeal
mixture, stirring well. Sift together the flour and baking soda and stir it
into the batter. Whip the egg whites until soft peaks form and fold them into
the batter. Pour the batter into a greased 9x13 inch baking pan and bake 45
minutes to one hour, or until a toothpick comes out clean when inserted in the
center.
