Classic Spoon Bread
3 cups half-and-half
1 cup fine cornmeal, white, yellow or mixed
3 tablespoons unsalted butter, melted
1 teaspoon salt
3 large eggs, separated
Preheat oven to 350 degrees. Butter a 7-inch round casserole or soufflé dish.
Scald the half-and-half in a heavy pan by bringing it almost to a boil, creating tiny bubbles around the outside. Pour a steady stream of cornmeal into the half-and-half, whisking constantly. Continue cooking until it forms a thick mush. Remove the heat and stir in the butter and salt. Let cool slightly.
Beat the egg yolks until pale yellow and stir them into the corn mush.
Whisk the egg whites with a stand mixer until the form stiff peaks. Gently fold the whites into the corn mush.
Pour the corn batter into the prepared dish and bake in the center of the oven for 35 minutes; at this point, feel the top and see if it’s wobbly or runny. If it is, return to the oven until cooked, up to 10 minutes or so longer.
The surface should be puffy and golden brown and resemble a soufflé. Serve hot.