SPOON BREAD

Steps:

• Preheat oven to 375°F. Butter a 2-quart soufflé or glass baking dish and coat with bread crumbs, knocking out excess. Chill dish.
• In a large metal bowl set over a pan of simmering water heat milk until very hot and gradually add cornmeal, whisking constantly. Cook mixture, stirring frequently, until thick and smooth, about 5 minutes. Remove bowl from pan and stir in butter. Cool mixture and stir in salt, sugar, and egg yolks until combined well.
• In a bowl with an electric mixer beat egg whites until they just hold stiff peaks. Gently fold egg whites into cornmeal mixture until just combined.
• Pour batter into prepared pan and bake in middle of oven until puffed and golden, about 40 minutes.