2tablespoonsmelted butterplus more for greasing the pan
For serving
Whipped cream
Cracked nuts like hickory nutsbutternuts or black walnuts
Chokecherry syrupmaple syrup, etc
Instructions
Heat the hackberry milk, butter, pinch of salt, sugar and cinnamon with the cornmeal, whisking until steaming and visibly thickened, about 5-10 minutes, then cool, covered with clingfilm or a lid to prevent a skin from forming.
Meanwhile, whisk the egg whites until doubled in volume.
Beat the egg yolks into the hackberry-cornmeal mixture, then fold in the whites.
Transfer the mixture to a greased 8 inch cast iron skillet and bake at 400 for 25 minutes or until just cooked.
Cool for a few minutes before spooning out portions.
Garnish with the chokecherry syrup if using, along with some toasted nuts and whipped cream and serve.