Stone-ground white cornmeal cooks down into a stiff, warm porridge before whipped egg whites get folded in to give this spoon bread its signature souffle-like lift. The result is a dish that's crisp and deep golden on top, tender and custardy underneath, and dramatic enough to scoop straight from the baking dish at the table. Baking powder and well-beaten yolks help it puff and set just right, so every spoonful has that contrast between the crackly crust and the soft, savory center. It's a comforting, old-fashioned side that pairs beautifully with roasted meats, braised greens, or a simple bowl of beans. Because it skips anything overly sweet in favor of cornmeal's natural warmth and butteriness, it's a solid pick for an added sugar free table. Serve it hot, straight from the oven, while that souffle rise is at its peak.
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Preheat the oven to 375Ā°F (190Ā°C). Generously butter a 2-quart baking dish and set aside.
Combine the milk, water, and salt in a medium saucepan over medium heat and bring to a gentle simmer. Whisk in the cornmeal in a slow, steady stream, then reduce the heat to low and cook, stirring constantly with a rubber spatula, until the mixture thickens to a stiff porridge and pulls away from the sides of the pan, about 5 minutes. Remove from the heat.
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