Cheesy & Chive Spoon Bread

Spoon bread is a southern dish similar to cornbread, but it's more like a souffle or pudding with a texture that needs to be served and eaten with a spoon.  The dish dates back to the 1700s.

4 cups whole milk

1 cup medium-grind cornmeal

2 Tbsp butter

8 oz Colby Jack shredded cheese

2 Tbsp sour cream

1/2 cup finely chopped fresh chives

2 tsp Worcestershire sauce

4 large eggs, separated

1/8 tsp baking powder

Position a rack in the center of the oven with no racks above it.   Preheat the oven to 350 degrees.  Coat a 3 quart round baking dish with non-stick spray.

In a large saucepan, heat milk and 1 tsp salt over medium just until steaming and bubbles form around the edges of the pan.  Reduce heat to low.  Slowly add cornmeal to hot milk while whisking.  Cook, stirring constantly, until thickened, 5 minutes.  Remove from heat.  Stir in 2 Tbsp butter until melted.  Stir in 1 1/2 cups of the cheese, the sour cream, chives, and Worcestershire sauce.  

In a small bowl, lightly beat egg yolks.  Stir yolks into the cornmeal mixture.

In a medium bowl beat egg whites and baking powder until stiff peaks form (tips stand straight).  Fold one-fourth of the egg whites into the cornmeal mixture to lighten it, then fold in the remaining egg whites until no streaks remain.  Pour mixture into the prepared dish and smooth the top.  Sprinkle with the remaining 1/2 cup cheese (be careful to keep cheese away from the rim of the dish).  

Bake until spoon bread is puffed, golden brown, and barely jiggly, 40 minutes.