Corn Zephyrs Cockaigne
0s prep 1h 0m cook 1h 0m ready
About thirty 2 ½-inch puffs These little corn cakes don’t look like much, but they are strangely addictive. They may also be cooked in a little fat in a skillet on the stovetop until golden.
Let's Prepare
Collect
Gather these ingredients - no prep needed yet.
- 1 cup (160g) fine cornmeal, preferably stone-ground white
- 1 tablespoon (10g) lard or vegetable shortening
- 1 teaspoon salt
- 4 cups (945g) boiling water
- 4 large egg whites
Let's Cook
-
Step 1.
Combine in a large saucepan: 1 cup (160g) fine cornmeal, preferably stone-ground white; 1 tablespoon (10g) lard or vegetable shortening; 1 teaspoon salt
-
Step 2.
Pour over: 4 cups (945g) boiling water
-
Step 3.
Cook over low heat for 30 minutes, stirring frequently. Remove from the heat and lightly butter the top to keep it from crusting. Cool to room temperature.
-
Step 4.
Preheat the oven to 350°F. Grease a large baking sheet.
-
Step 5.
Beat the cornmeal mixture well. In a large bowl beat until stiff but not dry: 4 large egg whites
-
Step 6.
Fold them lightly into the cornmeal mixture. Drop the batter by the tablespoon onto the baking sheet. Bake until firm, about 30 minutes.
Ratings & reviews
Have you made this? Take a moment and let us know what you think. Sign in to leave a rating.