Spoonbread

Ingredients

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

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...

View full recipe at Fine Cooking