Spoon Bread Souffle

1. 1

   Put oven rack in middle position and preheat oven to 375F.

2. 2

   Generously butter a 2 1/2- to 3-quart souffle dish (3 to 4 inches deep) or other deep baking dish.

3. 3

   Heat milk in a 2-quart heavy saucepan over moderate heat until hot but not boiling, then add cornmeal in a stream, whisking, and cook, whisking, until very thick and smooth, about 2 minutes.

4. 4

   Transfer to a large bowl and stir in butter, salt, baking powder, and yolks, then cool to lukewarm.

5. 5

   Beat egg whites with a pinch of salt in another bowl using an electric mixer until they just hold stiff peaks.

6. 6

   Stir one fourth of whites into cornmeal mixture to lighten, then fold in remaining whites gently but thoroughly.

7. 7

   Spoon batter into baking dish and bake until golden brown and puffed, 45 to 50 minutes.

8. 8

   Serve immediately.

No additional tips available.