1/2 teaspoon salt
1 teaspoon brown sugar
1/2 cup coarse cornmeal
4 eggs, divided use
1/4 cup butter, divided use
1/2 cup milk
4 ounces Andouille, cut in 1/2-inch dice
2 green onions, thinly sliced
1 teaspoon baking powder
1 teaspoon dried thyme leaves
1/4 teaspoon red pepper flakes
Directions:1) Preheat oven to 375 degrees F. Grease two (2-cup) ramekins with 1 tablespoon butter. Set aside.
2) Combine water, salt, sugar and cornmeal in a medium saucepan. Gradually bring to a simmer and cook, uncovered, until cornmeal thickens. Add 3 tablespoons butter and stir until melted. Remove from heat and let cool for 5 minutes.
3) Separate two eggs. Add yolks to milk. Stir into cornmeal mixture. Fold in sausage and onions and let cool for 15 minutes. Add baking powder, thyme and pepper flakes. Mix well.
4) Meanwhile beat egg whites until soft peaks form. Fold whites, one third at a time into cornmeal mixture.
5) Spoon half of batter into ramekins. Crack an egg in center of each one. Spread remaining batter over eggs but do not cover them completely. Bake for 20 to 25 minutes, or until egg white is firm and yolk cooked. Serve hot.
Yield: 2 servings.
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