Crescent Dragonwagon is the author of “Cornbread Gospels”, a book full of recipes, stories and the history of maize. She calls this golden flour the South’s “daily bread” but is quick to remark that Portugal, Mexico, New England and South America all have their version of corn bread. Below are a few versions we have located for you to enjoy.

Dixie Spoon Bread
From Cornbread Gospels

Vegetable oil cooking spray
2 cups stone-ground white cornmeal
1 1/2 tsps. salt
2 cups boiling water
1 Tbsp. melted butter
2 eggs, separated
1 tsp. baking soda
2 cups buttermilk

1. Preheat oven to 400 degrees. Spray a 2-quart baking dish with oil and set aside.

2. Sift the cornmeal and salt into a large heat-proof bowl. Pour the boiling water and melted butter over the cornmeal and salt, stirring it to make a thick, smooth, porridge-like mixture. Let cool to lukewarm, 15 to 20 minutes. Then beat in the egg yolks, incorporating them thoroughly.

3. Combine the baking soda and buttermilk in a small bowl or large measuring cup, stirring to dissolve the soda (it will bubble). Gradually stir this into the cornmeal mixture, beating until smooth. (You may think it is too liquid at this point. It's not.)

4. Place the egg whites in a large, high-sided, non-plastic bowl and beat them until stiff and glossy. Gently fold them all at once into the batter, a bit of a challenge because the batter is fairly liquid. Pour the batter into the prepared dish. Bake until puffed and deeply golden, about 40 to 50 minutes. Serves 4 as an entree or 6 as a side dish.