Stone-ground cornmeal cooks down into a thick, warm porridge, then gets folded with airy beaten egg whites for that signature soufflé-like rise. The result is a spoon bread with a deep golden top, set edges, and a soft, custardy center that's practically made for scooping straight from the dish. Baking powder and yolks give the crumb its structure while the whipped whites keep everything light instead of dense, so every spoonful has that classic contrast of crisp top and tender middle. It's comfort food in its purest form, savory enough for a weeknight side and pretty enough for a holiday table. This one's a great option to add to your lactose free recipe box, since the technique — not any dairy — is really what makes it rise. Serve it hot, right out of the oven, while that golden crust is still crackling.
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Preheat the oven to 375°F (190°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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