- 1 tablespoon vegetable oil
- 2 cups cold water
- 1 teaspoon salt
- 1 cup stone-ground white cornmeal
- 2 cups milk
- 2 large eggs, lightly beaten
If your batter bread is to be light, you must use stone-ground cornmeal and cook it until very thick.
- Position the shelf in the middle of the oven and preheat to 425° F. Spoon the oil into a 2-quart soufflé dish and set on the middle oven shelf while you proceed with the recipe.
- Bring the water and salt to a boil in a large, heavy saucepan set over moderate heat. Slowly whisk in the cornmeal and cook, stirring constantly, for about 2 minutes or until thick and pastelike.
- Remove from the heat, add 1 cup of the milk, and beat until smooth and creamy. Next beat the eggs in, half at a time, then blend in the remaining 1 cup milk.
- Remove the hot soufflé dish from the oven, pour in the batter, and return to the middle oven shelf. Bake for 40 to 45 minutes or until the batter bread is puffy and brown and quivers slightly when you nudge the dish.
- Rush the batter bread to the table and serve with plenty of butter, salt, and freshly ground black pepper.