Spoon Bread

This is another Rebecca Rather recipe.

I never had spoon bread before, but I'd heard of it and was curious to try it. It's sort of like corn bread, but much moister. It's almost like a casserole and you serve it with butter and jam. It's actually quite good and is an interesting change from corn bread.

Spoon Bread
3 cups milk
2 tablespoons unsalted butter
1 1/4 cups yellow cornmeal
1 3/4 teaspoons baking powder
1 teaspoon kosher salt
3 large eggs
butter and jam for serving

Preheat the over to 350F. Grease an 8 x 8-inch square baking dish. Heat the milk and butter in a large saucepan over medium-high heat until the mixture begins to boil. Decrease the heat to medium-low and slowly sprinkle in the cornmeal, whisking constantly, until the mixture thickens slightly, about 5 minutes. Remove the pan from the heat. Whisk in the baking powder, salt, and eggs, beating until the batter is smooth and the eggs are thoroughly incorporated. Pour the batter into the prepared baking pan and bake for about 30 minutes, until golden and puffy. Cut into squares, and serve warm or at room temperature with butter and jam.