I was first introduced to this at a restaurant in the Smoky Mountains on a vacation with my mother and four sisters.
2 cups milk
½ cup cornmeal
1 teaspoon salt
¼ teaspoon baking powder
3 large eggs, separated
2 tablespoons butter, plus extra for the baking dish
Preheat the oven to 350 degrees. Butter a 1 ½-quart round baking dish. In a medium saucepan over medium heat scald the milk to the boiling point. Stir in the cornmeal and cook until the mixture is very thick, stirring constantly. Remove from the heat and add the salt and baking powder.
Beat the egg yolks until they become light and frothy. Add ½ cup of the cornmeal mixture to the egg yolks to temper. Add the egg mixture to the hot cornmeal mixture along with the butter.
Beat the egg whites at high speed until soft peaks form. Fold the egg whites into the cornmeal mixture and turn into the buttered baking dish. Bake for 25 to 30 minutes or until golden brown and puffed like a soufflé. For the full effect, your dinner guest should be seated at the table when the spoon bread makes its appearance.
Makes 4 to 6 servings.