Spoon Bread Soufflé
- 1 ½ cups white cornmeal (preferably stone-ground)
- ¾ teaspoon baking powder
- 3 cups whole milk
- 3 tablespoons unsalted butter
- 6 large eggs
- 1 teaspoon salt
Put oven rack in middle position and preheat oven to 375°F. Generously butter a 2 1/2- to 3-quart soufflé dish (3 to 4 inches deep) or other deep baking dish. Heat milk in a 2-quart heavy saucepan over moderate heat until hot but not boiling, then add cornmeal in a stream, whisking, and cook, whi...