Spoonbread

Spoonbread is a traditional Southern recipe!  Really good spoonbread fabulously complements spicy dishes, braised meats, barbecues, game hens, and many other dishes.  Spoonbread is somewhere between cornbread and a souffle. The texture is light, rich, and creamy.  I don't usually love spoonbread, but this one changed my mind!  I hope you feel the same  :)  A nice Zinfandel should round out the meal perfectly.

Ingredients:
4 eggs, separated
1 cup cornmeal
3 cups whole milk
1 teaspoon salt
pinch of sugar (a big pinch!)
2 tablespoons unsalted butter

Directions:
Heat Oven to 350 degrees.  Butter a deep (3-inch) 1 1/2-quart baking or souffle dish.
Note:  I use a 1 1/2 quart clear glass bowl.  The pyrex type bowls that usually come in sets.  Bed, Bath, and Beyond or Amazon sell the 1 1/2 quart bowl.

In a medium bowl, whip egg whites until medium-stiff peaks form; set aside.

In a mixing bowl, whisk together the cornmeal and 1 cup of milk.  In a medium saucepan, scald* the remaining two cups milk.  Add the cornmeal mixture to the saucepan and cook, whisking constantly over medum-low heat until the mixture thickens -- you should see the bottom of the pan as the mixture thickens (about 10 minutes).  Remove from heat, stir in the salt, sugar, and butter.  Add the egg yolks one at a tie, 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.

*Scald -- to heat a mixture (usually milk or cream) to just below the boiling point.  Heat the mixture until small bubbles form around the edge of pan.