ROSEMARY SPOONBREAD (for six)

3 cups whole milk

1 teaspoon salt

1 cup yellow cornmeal, preferably stone ground

4 tablespoons butter

3 eggs, at room temperature, separated

2 teaspoons finely minced rosemary, or 1 teaspoon dried

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1.   Preheat the oven to 375*.

2.  Lightly butter an eight inch square baking dish.

3.  In a saucepan combine 2 cups of the milk and the salt and bring to a boil over medium high heat, being careful that the milk does not boil over.  Gradually whisk in the cornmeal and return to a boil.  Reduce the heat to medium low and cook, whisking often, until the mixture is quite thick, about 2 minutes.

4.   Remove from the heat.  Add the butter and whisk until melted.  In a small bowl, whisk together the remaining 1 cup milk, the egg yolks and rosemary, then whisk into the cornmeal mixture.  Set aside.

5.  In a clean bowl, using clean beaters, beat the egg whites on low speed until foamy.  Increase the speed to high and beat just until soft peaks form.  Using a rubber spatula, stir about ¼ of the whites into the cornmeal mixture to lighten it, then fold in the remaining whites.  Spread evenly into the prepared dish.

6.   Bake the spoonbread until it is puffed and golden brown, about 25 minutes.  Serve hot.

from The Williams Sonoma Cookbook