Green Onion Spoon Bread

Recipe courtesy Emeril Lagasse, Farm to Fork, HarperStudio Publishers, New York, 2010, courtesy Martha Stewart Living Omnimedia, Inc.

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Ingredients

3 tablespoons unsalted butter		4 ounces sharp cheddar cheese, grated
1 cup plus 3 tablespoons stone-ground cornmeal		4 eggs, separated
1 2/3 cups whole milk		1/4 cup finely chopped green onions, green and white parts
2/3 cup heavy cream		1 teaspoon chopped fresh thyme leaves
2/3 cup buttermilk		1 teaspoon baking soda
1 teaspoon salt		1 teaspoon baking powder
1 teaspoon freshly ground black pepper		2 teaspoons sugar

Total:

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1
Butter a 9 × 13-inch baking dish with 1 tablespoon of the butter. Add the 3 tablespoons cornmeal to the dish and tilt the dish to coat the bottom and sides with the cornmeal. Set the baking dish aside.
2
Combine the milk, cream, buttermilk, remaining butter, salt, and pepper in a medium saucepan, and bring just to a boil. Whisk in the 1 cup cornmeal and cook, stirring constantly, until the mixture thickens and has the consistency of grits, 1 to 2 minutes. Remove from the heat and immediately transfer the mixture to a heatproof bowl. Stir in the cheese, and set the bowl aside until the mixture is lukewarm, stirring often to prevent a skin from forming on the top, 10 to 15 minutes.
3
Preheat the oven to 350 degrees Fahrenheit.
4
In a small bowl, lightly beat the egg yolks. then stir the yolks, green onions, thyme, baking soda, and baking powder into the cornmeal mixture.
5
Combine the egg whites and the sugar in a mixing bowl, and beat until stiff peaks form. Fold one-third of the whites into the cornmeal mixture to lighten it. Then gently fold in the remaining whites, taking care not to deflate the whites.
6
Transfer the mixture to the prepared baking dish, and bake until the spoon bread is puffed and golden brown on top, and a knife inserted into the center comes out clean, about 30 minutes. Serve immediately.

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