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1
Preheat the oven to 350.
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2
Butter and sugar six 3/4-cup ramekins.
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3
In a small saucepan, bring the milk and the butter to a boil.
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4
Off the heat, whisk in the cornmeal until smooth.
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5
Cover and let sit until the liquid is completely absorbed.
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6
Meanwhile, in a medium bowl, beat the egg whites until firm peaks form.
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7
In another medium bowl, whisk the egg yolks with 1/3 cup of the sugar.
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8
Add the cornmeal and whisk until smooth.
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9
Fold in the whites until no streaks remain.
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10
Spoon the batter into the ramekins.
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11
Run the tip of your thumb around the edge of each ramekin so the cakes rise straight.
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12
Bake the cakes for 22 minutes, or until golden, risen and firm to the touch.
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13
Let cool slightly.
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14
Meanwhile, tie the star anise, peppercorns and cinnamon stick in a small cheesecloth bundle.
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15
In a medium saucepan, combine the wine, the remaining 1 cup of sugar and the spice bundle and bring to a boil, stirring to dissolve the sugar.
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16
Add the cranberries and cook over moderate heat until they start to pop, about 5 minutes.
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17
Using a slotted spoon, transfer the cranberries to a bowl.
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18
Discard the spice bundle and boil the liquid over moderate heat until thick and syrupy, about 15 minutes.
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19
Return the cranberries to the syrup.
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20
Run a thin knife around the sides of the cakes and unmold.
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21
Serve the corn cakes with the spiced cranberries.
