Serves 4
Ingredients:
- 2 eggs, separated
- 1/2 cup stone-ground red cornmeal
- 1-1/2 cups milk
- 1 tablespoon granulated sugar
- 1/2 teaspoon salt
- 1 tablespoon unsalted butter; more for the baking dish and for serving
- 1/2 cup shredded mozzarella cheese
Heat the oven to 350 degrees F. Butter a deep 1-quart baking or soufflé dish.
In a mixing bowl, whisk together the cornmeal and 1/2 cup of the milk.
In a medium saucepan, scald the remaining 1 cup 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, butter, and cheese.
In a large bowl, whip the egg whites until medium-stiff peaks form; set them aside.
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 spoon bread is puffed, with a golden brown crust, and a toothpick inserted in the center comes out clean, about 1 hour.
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