Baked Spoon Bread

• 2 1/2 cups light cream
• 1/4 cup butter
• 1 tablespoon white sugar
• 1 tablespoon honey
• 1/2 teaspoon salt
• 1 cup cornmeal
• 4 eggs, separated
• 1 teaspoon baking powder
• 1 pinch ground white pepper

1. Preheat oven to 375 degrees F (190 degrees C). Butter a casserole or souffle dish.
2. Combine cream, butter, sugar, honey, and salt in a saucepan over low heat; cook and stir until butter melts, 2 to 3 minutes. Slowly stir cornmeal into cream mixture until thickened but not boiling, 3 to 5 minutes. Pour cornmeal mixture into a large bowl.
3. Beat egg yolks, 1 at a time, into cornmeal mixture, ensuring egg yolk is fully incorporated before adding the next. Stir baking powder and white pepper into cornmeal-egg yolk mixture.
4. Beat egg whites in a glass or metal bowl until stiff peaks form. Lift your beater or whisk straight up: the egg whites will form sharp peaks. Fold egg whites into cornmeal-egg yolk mixture; pour into the prepared dish.
5. Bake in the preheated oven until golden and puffed, about 35 minutes.

light cream, butter, white sugar, honey, salt, cornmeal, eggs, baking powder, ground white pepper

Taken from www.allrecipes.com/recipe/237101/baked-spoon-bread/ (may not work)