Spoonbread

Directions

1. 1
   In a heavy saucepan combine the scalded milk, cornmeal, butter, sugar, salt, nutmeg, and cayenne.
2. 2
   Bring the liquid to a simmer over moderately low heat, and simmer the mixture, stirring vigorously, for 5 minutes.
3. 3
   Scrape the mixture into a large bowl and let it cool for 5 minutes.
4. 4
   In a bowl with an electric mixer, beat the egg yolks with the baking powder until the mixture is light and lemon colored and stir the mixture into the cornmeal mixture.
5. 5
   In a large bowl with the electric mixer beat the egg whites with the cream of tartar and a pinch of salt until they hold stiff peaks, stir 1/4 of them into the cornmeal mixture, and fold in the remaining whites gently, but thoroughly.
6. 6
   Pour the batter into a well-buttered 1-quart souffle dish and bake it in a preheated moderate oven (350 degrees) for 40 minutes, or until the top is golden brown.
7. 7
   Serve immediately.