White Corn Spoon Bread

• unsalted butter, melted (plus more for baking dish)↗1⁄2 cup
• stone-ground white cornmeal↗2 cup
• water↗3 cup
• whole milk↗3 cup
• coarse salt & freshly ground black pepper
• baking powder↗2 1⁄2 teaspoon
• large eggs, beaten↗6

Step-by-step instructions

1. 1

   Preheat oven to 375*. Butter a 9 x 13-inch baking dish; set aside.

2. 2

   Whisk together cornmeal, milk, butter, 3 cups water, 1 tablespoon salt, and a pinch of pepper in a medium saucepan.

3. 3

   Bring to a boil over medium-high heat, whisking constantly. Reduce heat to medium. Cook, whisking constantly, until mixture has thickened, 6 to 8 minutes. Transfer to a large bowl, and let stand 15 minutes.

4. 4

   Whisk baking powder into cornmeal mixture. Whisk in eggs. Pour into prepared baking dish. Bake 20 minutes.

5. 5

   Reduce oven temperature to 350* and bake until puffed, golden and set in center, about 20 minutes more.

6. 6

   Let stand 15 minutes before serving.