We name it ‘Festivity Joy.’ Whenever I create it, it consistently disappears first!

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Preheat your oven to 375°F (190°C). Butter a 2-quart baking dish and set aside.
In a medium saucepan, combine the cornmeal, salt, and milk. Cook over medium heat, stirring constantly, until the mixture thickens, about 5-7 minutes.
Remove the saucepan from heat and stir in the butter, allowing it to melt into the cornmeal mixture.
In a separate bowl, beat the egg yolks until they are light in color, then gradually add them to the cornmeal mixture, stirring until well combined.
Stir in the baking powder and sugar.
In a large mixing bowl, beat the egg whites until stiff peaks form. Gently fold the egg whites into the cornmeal mixture, being careful not to deflate them.
Pour the batter into the prepared baking dish and bake for 30-35 minutes, or until the spoonbread is puffed and golden brown.
Allow the spoonbread to cool slightly before serving.
Variations & Tips
For a cheesy variation, try adding 1 cup of shredded cheddar cheese to the cornmeal mixture before folding in the egg whites. You can also experiment by adding a pinch of cayenne pepper or a handful of chopped chives for a bit of spice and color. If you’re looking for a slightly sweeter spoonbread, increase the sugar to 2 tablespoons and consider adding a touch of vanilla extract. Remember that spoonbread is quite forgiving, so feel free to customize it to your liking!
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