Gritty Spoon Bread

• 3 cups milk
• 1 cup water
• 1/2 teaspoon salt
• 3/4 cup course ground grits, yellow or white
• 1/4 cup course ground cornmeal, yellow or white
• 4 extra large eggs, separated
• 2 tablespoons butter
• 1 teaspoon baking powder

1. Separate egg yolks and egg whites.
2. Bring water and milk to a simmer. Add grits and cornmeal, whisking until mixture is thick. Cooking time depends on type of grits. Remove from heat.
3. Whisk a small amount of hot mixture into the yolks. Pour the yolk mixture back into the pan with the grits/cornmeal. Continue whisking on low heat for a minute or two.
4. Remove from heat and whisk in the butter.
5. Pour hot mixture into a large, shallow bowl, so mixture can cool quickly.
6. In a separate bowl, beat egg whites until stiff.
7. Stir/whisk the 1 tsp. baking powder into the grits mixture.
8. Fold egg whites into the grits/meal.
9. Pour mixture into a greased baking dish (I use a 9" square pyrex.)
10. Bake at 400 degrees for 40-45 minutes.
11. Serve with a little butter or hot sauce.rnAlso good left-over and microwaved.

milk, water, salt, course ground grits, course ground cornmeal, eggs, butter, baking powder

Taken from food52.com/recipes/18145-gritty-spoon-bread (may not work)