Credit: Best of the Best Cookbook recipes by Food & Wine, Original recipe from Real Cajun by Donald Link
2 1/2 cups milk
1 cup white cornmeal
butter for greasing, plus 1 tablespoon
3 eggs, separated
1 cup grated cheddar cheese
1 cup chopped scallions
2 teaspoons salt
1/4 teaspoon black pepper
1/4 teaspoon cayenne pepper
Preheat the oven to 375 degrees. Butter an 8 by 12 inch baking dish.
In a medium saucepan, bring the milk to a boil over medium-high heat, then whisk in the cornmeal and the tablespoon of butter, and stir until smooth. Whisk the egg yolks in a small bowl, then temper them by stirring a small amount of the hot cornmeal mixture into the eggs, and then stirring that mixture back into the pot. Stir in the cheese, scallions, salt, pepper and cayenne until well combined, and cook for about 2 minutes, stirring. Remove from the heat and set aside.
In the bowl of an electric mixer (or by hand), beat the egg whites to stiff peaks, and then fold them into the cornmeal mixture.
Pour the spoonbread into the prepared pan and bake, uncovered, for about 40 minutes, or until the spoonbread mixture is set.
**If I were to make this again, I would add a bit more seasoning. I found mine to be very mild.