From the author, Julia Anne Lindsey: I hope you’ll enjoy this recipe. It’s pretty simple, but I really loved the idea of this one. The fact it has long-been, and continues to be, a staple in southern households, and that there are apparently evidences of similar recipes going back to the 1700s,makes me automatically intrigued. And a version of this recipe was printed in Sarah Rutledge’s, The Carolina Housewife, 1847! I’m a huge sucker for history, and anytime a recipe sticks around this long, I’ve got to think there’s something right and worthy about it.
Preheat oven to 350 degrees (F).
Prepare 8-inch square or 1-1/2 quart baking dish with butter or spray.
Combine milk and salt in a large saucepan and bring to a boil.
Whisk in the cornmeal, gradually, whisking out all clumps. Whisk 6-8 minutes, or until thick.
Remove from heat and blend in the butter.
Add egg yolks and blend until smooth.
Beat egg whites until medium stiff peaks form, then fold into mixture.
Move mixture to prepared baking dish and bake 35-45 minutes, until golden brown and puffed. *A toothpick inserted into the center should come out clean.
Spoonbread is a sweet treat when served with a pat of butter and drizzle of honey, or made more savory by adding shredded cheese or diced onion to the mixture before baking.
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