Southern Spoonbread

Ingredients

3 cups half-and-half
1 teaspoon salt
1 cup fine-ground cornmeal
2 tablespoons unsalted butter
3 large eggs, room temperature, separated

Heat oven to 350 degrees. Grease 6-cup soufflé dish.
Bring half-and-half and salt to simmer in large saucepan. Reduce heat to low and slowly whisk in cornmeal. Continue whisking until cornmeal thickens and develops satin sheen, 2 to 4 minutes. Off heat, stir in butter; set aside.
Whisk egg yolks and 1 to 2 teaspoons water together in small bowl until lemon-colored and very frothy. Stir into cooled cornmeal mixture, a little at a time to keep egg yolks from cooking. Using stand mixer fitted with whisk, whip egg whites on medium-low speed until foamy, about 1 minute. Increase speed to medium-high and whip until stiff peaks form, 3 to 4 minutes; gently fold into cornmeal mixture.
Pour mixture into prepared dish. Bake until golden brown and risen above rim, about 45 minutes. Serve immediately.

SOUTHERN SPOONBREAD WITH CHEDDAR CHEESE
Stir in 1 cup shredded sharp cheddar cheese (4 ounces) along with butter.