Spoonbread

I like this recipe just the way it is, but feel free to vary it by adding sautéed diced onions, jalapeños, or red bell peppers.

• 4 eggs, separated
• 1 cup stone-ground cornmeal
• 3 cups whole milk
• 1 tsp. salt
• Pinch granulated sugar
• 2 Tbs. unsalted butter; more for the baking dish and for serving

Heat the oven to 350°F. Butter a deep (3-inch) 1-1/2-qt. baking or soufflé dish (or a deep cast-iron skillet). In a large bowl, whip the egg whites until medium-stiff peaks form; set them aside.

In a mixing bowl, whisk 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, and a toothpick inserted in the center comes out clean, about 1 hour. Serve with lots of butter.