Virginia Spoonbread

Ingredients

• 1 cup stone-ground white cornmeal
• 2 cups whole milk
• 1 cup water
• 4 tablespoons unsalted butter
• 1 1/2 teaspoons salt
• 1 teaspoon sugar
• 3 large eggs, separated
• 1 teaspoon baking powder

Before you cook

• Heat the oven to 375 degrees Fahrenheit.
• Butter a two-quart baking dish generously.
• Separate the eggs, putting the yolks in a small bowl and the whites in a clean mixing bowl.
• Let the whites come to room temperature.

Steps

1. Bring the milk and water to a bare simmer in a heavy saucepan over medium heat.
2. Pour the cornmeal in a thin steady stream while whisking constantly.
3. Cook the mixture for four to five minutes, whisking, until it thickens into a smooth mush.
4. Take the pan off the heat and stir in the butter, salt and sugar.
5. Let the mush cool for 10 minutes so it will not scramble the yolks.
6. Beat the yolks into the warm mush one at a time.
7. Stir in the baking powder.
8. Whip the egg whites with a mixer until they hold soft peaks that just flop at the tip.
9. Fold one third of the whites into the cornmeal base to loosen it.
10. Fold in the remaining whites in two additions, stopping while a few streaks still show.
11. Pour the batter into the buttered dish and set it in the oven.
12. Bake for 35 to 40 minutes, until the top is browned and puffed and the center barely trembles.
13. Serve the spoonbread immediately, scooping it out with a large spoon.