Spoonbread is a versatile side dish with a texture that’s more custardy than cornbread and much lighter than polenta. You can customize it in any number of ways, adding vegetables, herbs, and cheese to your taste.
Preheat the oven to 400°F. Grease a 1-quart casserole dish, 9" cast iron skillet, or 8" square pan.
To make the base: In a medium saucepan, whisk together the milk, salt, and cornmeal. Place over medium heat and cook, stirring constantly, until the mixture thickens and boils all the way through to the center. Remove from the heat and let cool, stirring occasionally. Once the mixture is lukewarm, stir in the eggs one at a time.
Stir in your choice of vegetables, then the cheese and herbs. Transfer the batter to the prepared pan.
Bake the bread for 25 to 30 minutes, until the top and edges are browned and the center is just set. Remove from the oven and serve warm.
Store any leftovers, covered, in the refrigerator for up to five days.
For a lighter, more soufflé-style dish, separate the eggs and whip the egg whites to medium peaks. Stir the yolks into the lukewarm base mixture, then fold in the whites after the add-ins before baking as directed.
