This is best eaten straight from the oven, but it’s still tasty when cooled. The spoonbread will deflate as it cools.
2 t unsalted butter
2 and 3/4 c milk
3/4 c yellow cornmeal
6 to 8 scallions, cleaned, finely chopped
1/4 t each salt and pepper
1/8 t hot sauce (such as Tabasco)
1. Preheat the oven to 400 degrees. Butter a 4- to 6-cup baking or gratin dish.
2. Bring the milk to a boil in a saucepan. Add the cornmeal, stirring constantly with a whisk to avoid lumps. Bring the mixture back to a boil and cook, partially covered to prevent splattering, for 3 to 4 minutes, stirring occasionally. The mixture should be quite thick (you may have to switch to a wooden spoon to stir).
3. Transfer the cornmeal mixture to a bowl and mix in the scallions, salt, pepper, and hot sauce. Let cool for 10 to 15 minutes.
4. Beat the eggs in a bowl. Add to cooled cornmeal, stirring to combine. Pour the batter into prepared dish. Place on a cookie sheet and bake for 30 minutes, until firm, puffed, and brown. (If you want it to have a browner crust, place it under the broiler for 1 to 2 minutes.)
5. Cut into wedges or squares and serve immediately.