Classic Southern Spoonbread

Adjust oven rack to middle position. Preheat the oven to 400°F (205°C). Add milk to a large saucepan and bring to a simmer over medium heat. Gradually whisk in cornmeal in a slow, steady stream. Whisk constantly, scraping the sides of the pan as needed, until mixture resembles a thick batter, about 2 minutes. Whisk in 2 tablespoons butter until fully melted and incorporated. Whisk in salt and baking powder. Remove from heat and let cool for 10 minutes. (The mixture will continue to thicken as it sits.)

In a medium bowl, add egg yolks and whisk until smooth. In a slow steady stream, pour egg yolks into warm cornmeal mixture while stirring constantly. Stir until fully incorporated.

Place a 2-quart metal baking pan or 10-inch cast iron skillet in preheated oven to heat for 5 minutes.

Meanwhile, in a separate bowl, using a whisk or electric hand mixer, whisk egg whites until soft peaks form. Gently fold egg whites into cornmeal mixture until evenly incorporated.

Using kitchen towels or oven mitts, carefully remove pan or skillet from oven. Add 1 tablespoon butter to hot pan and swirl to coat the bottom and sides (use a pastry brush or paper towel if needed).

Carefully spoon the batter into the prepared dish and smooth the top. Bake until risen, browned on top, and fully set around the edges, about 45 minutes. The center may still wobble slightly when gently shaken. If the top of the spoon bread starts to turn dark before it's fully cooked, cover loosely with foil after about 30 minutes of cooking.

Let the spoonbread cool for 5 to 10 minutes. Serve warm, with butter and sorghum syrup or maple syrup. If using a baking dish, plan to spoon it out like a casserole. If using a skillet, you should be able to carefully turn it out and slice it on a cutting board after the resting period.