Spoonbread

• 1 3/4 cups milk
• 1 cup whipping cream
• 1/3 cup buttermilk
• 1 1/3 tablespoons unsalted butter
• 1 cup stone-ground white cornmeal
• 1/3 cup freshly grated Parmesan cheese
• 1 1/3 teaspoons baking powder
• 2/3 teaspoon baking soda
• 4 large eggs, separated
• 4 teaspoons chopped fresh chives
• 2 teaspoons sugar
• 2/3 teaspoon salt

1. Heat first 4 ingredients in a heavy saucepan over medium-high heat 6 to 8 minutes (do not boil). Remove from heat. (Mixture will curdle.)
2. Combine cornmeal and Parmesan cheese in a large bowl. Pour milk mixture over cornmeal mixture, whisking until smooth. Let stand 30 minutes or until lukewarm. Stir in baking powder and baking soda.
3. Beat egg yolks lightly, and stir into cornmeal mixture. Fold in chives.
4. Beat egg whites, sugar, and salt at high speed with an electric mixer until stiff peaks form. Carefully fold into cornmeal mixture.
5. Pour into a buttered 13- x 9-inch baking dish.
6. Bake at 350u0b0 for 30 minutes or until top is golden and a wooden pick inserted in center comes out clean. Serve spoonbread immediately.

milk, whipping cream, buttermilk, unsalted butter, stoneground white cornmeal, parmesan cheese, baking powder, baking soda, eggs, fresh chives, sugar, salt

Taken from www.myrecipes.com/recipe/spoonbread-0 (may not work)