Corn Spoonbread

Ingredients:

• 4 tbsp unsalted butter, plus extra for greasing the pan
• 1 cup yellow cornmeal + extra for dusting pan
• 2.5 cups low-fat cream (10%)
• 3 large eggs, separate the yolks from the whites
• 1 green onion, thinly sliced, plus extra for serving
• 1.5 tsp baking powder
• A pinch of cayenne pepper

Preparation:

1. Position a rack in the lower third of the oven and preheat the oven to 375°F (190°C). Lightly grease a 1.5-quart (1.5-liter) baking dish and dust with cornmeal; set aside.
2. In a medium saucepan, heat the butter and cream over medium-high heat until the butter is melted and the cream begins to steam. Add 3/4 teaspoon of salt. Slowly whisk in the cornmeal, stirring constantly. Reduce the heat to maintain a gentle simmer and continue to cook, stirring, until thickened, about 3 minutes. Transfer the cornmeal mixture to a large bowl and let cool slightly. Stir in the egg yolks, one at a time. Add the green onions, baking powder, and cayenne pepper.
3. In a medium bowl, whisk the egg whites until soft peaks form. Fold about a quarter of the whites into the cornmeal mixture to lighten it, then fold in the rest and whisk until no white streaks remain. Pour the batter into the prepared pan and bake until golden brown, 45-50 minutes. Sprinkle the bread with green onions and serve hot.