Cheesy chive spoonbread
Bread
Spoonbread is a light, fluffy-but-somehow-gloriously-substantial, custardy concoction most often made with nothing more than cornmeal, eggs, milk. It is, quite simply, the dreamiest of cornmeal-based dishes. It’s not as delicate as a soufflé but it’s nowhere near as hearty and heavy as cornbread or corn pudding, which is what it often gets unjustly confused with; there’s no comparison. You could call it a bit of a culinary unicorn—a lot of people who liked the pretty picture had heard of it, but many of them had never actually eaten it. <br /> <br />A lot of recipes for spoonbread call for baking powder but my version uses stiffly beaten egg whites for lift. I have found that relying on baking powder gave me very iffy and inconsistent results: I often ended up with a dense cornbread layer on bottom with custard on top. You want these two things thoroughly incorporated, and egg whites do that beautifully. <br /> <br />Miraculously, to make the plain version of this recipe, all you have to do is leave out the cheese and chives, add mix an extra half teaspoon of salt and two teaspoons of sugar into the cornmeal-salt mixture.
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