Instructions: Place first 4 ingredients in a heavy saucepan and bring to a boil over medium-high heat. Sift the flour and cornmeal; add to the boiling mixture all at once. Beat vigorously with a wooden spoon until mixture leaves the sides of the pan and forms a smooth bowl. Remove from heat and cool for just a minute or two. Then, using the wooden spoon, quickly and vigorously beat in eggs, one at a time, until mixture is again firm with each addition. Force dough through pastry bag or drop by 3 to 4-inch mounds, 2 inches apart, onto a lightly greased baking sheet. Bake on top oven rack at 400 degrees for 20 to 25 minutes or until well-puffed and golden. Then, turn oven off, but leave the puffs in place another 15 to 20 minutes until dry and firm to the touch. Remove to a rack and cool.

Yield: 12 to 18
medium to large puffs.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.