Southern Spoon Bread

4 eggs, separated

1 cup cornmeal

3 cups whole milk (I used 2%)

1 teaspoon salt

Pinch of sugar, a big pinch

2 tablespoons unsalted butter

Heat oven to 350 degrees.  butter a deep (3-inch) 1 1/2-quart baking or souffle dish.  In a medium bowl, whip egg whites until medium-stiff peaks form; set them aside.

In a mixing bowl, whisk together the cornmeal and 1 cup of the milk.  In a medium saucepan, scald the remaining 2 cups milk.  Add the cornmeal mixture to the saucepan and cook, whisking constantly, over medium-low heat, until the mixture thickens (you'll begin to see the bottom of the pan as you whisk, about 10 minutes.  remove from the heat; stir in the salt, sugar, and butter.  Add the egg yolks one at a time, whisking to combine after each addition.  Gently fold in the egg whites.  Pour the mixture into the prepared baking dish and bake until the spoonbread is puffed, with a golden brown crust.  About 1 hour.  Serve with lots of butter.

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