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1
Position a rack in the lower third of the oven and preheat to 375 degrees F. Lightly butter a 1 1/2 quart souffle dish or casserole with 1 tablespoon of the butter and dust with 1 tablespoon of the cornmeal.
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2
In a medium saucepan, scald the half-and-half and remaining butter over medium-high heat.
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3
While whisking constantly, gradually pour in the cornmeal and salt.
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4
Lower the heat and simmer, while whisking, until thickened, about 3 minutes.
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5
Scrape the cornmeal mixture into a bowl and whisk in the egg yolks, one by one.
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6
Whisk in the baking powder, chives, and cayenne.
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7
In a clean non-reactive bowl, whip the egg whites to soft peaks.
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8
Lightly mix a quarter of the whites into the cornmeal mixture to lighten it, and then fold in the rest with a rubber spatula.
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9
Pour the batter into the prepared dish and bake until puffed and golden brown, 45 to 50 minutes.
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10
Serve immediately as a side dish or as a main course with tomato salad.
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11
In a large serving bowl, whisk together the vinegar, salt, pepper, and olive oil.
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12
Add the tomatoes, herbs, and scallions and toss to combine.
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13
Season with salt and pepper, if needed.
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14
Set aside for 5 minutes to allow the flavors to come together.
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15
Serve.
