Sweet cornbread with cottage cheese and sour cream

Ingredients

• 500 ml milk
• 50 g butter
• 2 eggs, separated
• ½ tsp Celtic sea salt
• 100 g sugar
• 125 ml sour cream for the batter
• 250 g cottage cheese
• Vanilla, to taste
• 150 g coarse cornmeal
• 1½ tbsp white flour
• 50–75 ml sour cream for the top layer

How to make it

1. Insert the butterfly whisk into the clean, dry mixing bowl. Add the egg whites: 3 min / speed 3.5, without heating. Gradually add the sugar, then the vanilla, and continue until you have a firm foam. Transfer to a separate bowl and remove the butterfly whisk.
2. Add the milk, butter and salt: 6 min / 90°C / speed 2. If the milk has not reached temperature, cook a little longer.
3. Add the cornmeal with the appliance stopped. Cook 5 min / 90°C / speed 2. Check the texture; the cornmeal should have absorbed the liquid.
4. Let it cool to 37°C at most. Add the cheese, the sour cream for the batter, the egg yolks and the flour: 30 sec / speed 3, without heating.
5. Transfer to a bowl and gently fold in the whisked egg whites by hand.
6. Pour the mixture into the greased and floured tin. Bake in the oven, then add the top layer of sour cream. The baking temperature is not given; the time also depends on the tin you use.