Serves: 6
Total Calories: 204

2 cups whole milk
3 tablespoons honey
two 4-inch sprigs sage with 10 to 12 leaves, lightly crushed in your hand
1 cup yellow cornmeal
2 tablespoons unsalted butter, at room temperature
3/4 teaspoon salt
1/2 teaspoon baking powder
4 eggs, seperated while cold, at room temperature

1. Preheat the oven to 375ºF. Butter a 2-quart soufflé dish, including the top edges, and set aside.
2. In a 11/2-quart saucepan over medium-high heat, heat the milk, honey, and sage until tiny bubbles form around the edge. Remove from the heat, cover, and steep for 20 to 25 minutes. Remove the sage sprigs and reheat the milk to a simmer over medium heat. Whisk in the cornmeal in a slow, steady stream and continue to whisk until thick, smooth, and lump free, about 2 minutes.
3. Transfer the cornmeal to a mixing bowl, and while still warm, stir in the butter, salt, and baking powder. Cool to lukewarm, then stir in the egg yolks until the mixture is smooth and blended.
4. In another bowl, beat the egg whites until stiff peaks just form. Do not overbeat. Gently stir one-third of the whites into the batter to lighten the batter. Fold in the remaining egg whites until just incorporated and no large white streaks remain. Spoon the batter into the prepared baking dish and bake on the center rack until golden brown and puffed, 35 to 40 minutes. Serve immediately.


From Holiday Baking. Text copyright © 2005 by Sara Perry. Photographs copyright © 2005 by Leigh Beisch. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

Nutritional Facts:

Serves: 6
Total Calories: 204
Calories from Fat: 66

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