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1
Preheat the oven to 400F.
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2
Generously grease a 2-quart souffle dish with about 1 tablespoon of the butter.
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3
Wrap the potatoes in foil and bake for 45 to 55 minutes, until soft to the touch.
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4
Remove from the oven and discard the foil.
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5
When the potatoes are cool enough to handle, remove and discard the potato peels, transfer the potatoes to a large bowl, and mash.
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6
Reduce the oven temperature to 350F.
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7
Bring the milk, thyme, brown sugar, salt, and pepper to a low boil in a saucepan over medium heat.
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8
Whisk the cornmeal into the milk mixture in a slow, steady stream.
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9
Cook, whisking constantly, for 4 to 5 minutes, until the mixture is thick and pulls away from the bottom of the pan.
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10
Remove from the heat and let cool slightly.
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11
Add the potatoes, egg yolks, remaining 3 tablespoons butter, and the baking powder and stir to thoroughly combine.
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12
Place the egg whites in a large bowl and beat with an electric mixer until soft peaks form.
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13
Gently fold the whites into the cornmeal-potato mixture.
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14
Spoon the batter into the prepared dish and bake until golden brown and puffy, 35 to 40 minutes.
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15
The edges will be firm and the center will still be a little soft.
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16
Remove from the oven and let sit for about 10 minutes before serving warm.
