Makes: 6 to 8 servings
Time: About 1 hour
A traditional southern side dish, spoon bread is a moister cousin of corn bread—closer in texture to a baked pudding or soufflé. Purists don’t whip the egg whites, but I like the extra lift and lightness that results when you do.
1. Heat the oven to 350°F. Grease a 2-quart baking dish with some of the butter; combine the rest of it with the milk, chipotles, and a large pinch of salt in a medium saucepan over medium heat. Bring just about to a boil, then reduce to a simmer; if you used whole dried chipotles, fish them out and discard them.
2. Add the cornmeal in a steady stream, whisking all the while to prevent lumps from forming. Continue whisking until the mixture thickens slightly, a minute or 2. Remove from the heat, whisk in the baking powder, and let the mixture cool for a few minutes.
3. Beat the egg yolks in a large bowl, then slowly add the cornmeal mixture, whisking constantly. In a separate bowl, beat the egg whites with an electric mixer until they hold stiff peaks. Stir a couple of spoonfuls of the whites into the cornmeal mixture to lighten it a bit, then fold in the remaining whites thoroughly but gently.
4. Pour the mixture into the prepared baking dish and bake for 35 to 45 minutes, until puffed and golden. Serve immediately, garnished with scallions.
MOROCCAN-SPICED PUMPKIN SPOON BREAD Omit the chipotles. Whisk in 1 cup pumpkin purée and ½ teaspoon each cumin, coriander, cinnamon, and paprika after whisking in the baking powder.
CHEDDAR-CHIVE SPOON BREAD Omit the chipotles (although they would not be out of place here if you want a little heat). Stir in 1 cup grated cheddar and ½ cup chopped chives before folding in the egg whites. Sprinkle another ¼ cup cheddar over the top before baking.