Corn Meal Puffs

The cornmeal-milk mixture can be prepared up to 2 hours ahead and held at room temperature, covered with plastic wrap pressed directly on the surface to prevent a skin from forming. Bring to room temperature (about 75-80°F) before beating and adding the eggs, then proceed immediately with baking.

These puffs are best served immediately, as they will deflate as they cool, similar to soufflés. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days and gently rewarmed in a 300°F oven for 8-10 minutes, though they will not regain their original puffed texture.