"Christine Dabney" > wrote about spoonbread:

> Many versions I have seen, use egg whites as the leavener. Others
> just mix the eggs right in. I don't think the versions I grew up with
> used separated eggs: I think we used a self rising cornmeal (white
> cornmeal at that). I don't have the recipe anymore so I would like to
> see your recipe as well, Felice.

You got it (in case you missed it in my post to Barb)

SOUTHERN SPOONBREAD

3 cups half-and-half
1/2 teaspoon salt
1 cup fine-ground cornmeal
2-3 tablespoons unsalted butter plus extra for the souffle dish
3 large eggs, warmed to room temperature and then separated

1. Heat oven to 350 degrees. Butter a 1 1/2-quart souffle dish (which I
guess you'll have to borrow from a neighbor unless you have a straight-sided
casserole you use for hotdish)..
2. Bring half-and-half and salt to a simmer in large, heavy saucepan. Reduce
heat to low. Slowly whisk in cornmeal. Continue whisking until cornmeal
thickens and develops a satin sheen, 2 to 4 minutes. Turn off heat and stir
in butter; set mush aside (that's what it's called -- mush).
3. Whisk yolks and 1-2 teaspoons water together in a small bowl until
lemon-colored and very frothy. Stir them into the cooled mush, a little at a
time to keep yolks from cooking. Beat egg whites to stiff but not dry peaks;
gently fold them into mush mixture.
4. Pour mixture into buttered souffle dish. Bake in oven until spoonbread is
golden brown and risen above dish rim, about 45 minutes. Serve immediately.
Needless to say, I serve it with additional [salted] butter.

I think this is from Cook's Illustrated. Most spoonbread recipes are
similar, but don't bother with any that don't do the eggs separately.

Felice