I happened to have some Apricot Habanero jam in the pantry, which was very nice on this. Don't ask me why I have such a tendency to add sauces and dips to what I make. I just do.
Buttermilk Spoon Bread
1 cup milk
1/2 cup cornmeal
1/4 cup sugar
1 tsp. salt
1 tsp. baking powder
1/2 tsp. baking soda
2 eggs, separated
1 cup buttermilk
3 Tbs. butter
1 cup cheese (I used a sharp cheddar here, but use whatever you like)
Preheat oven to 350º. Butter a 9" square casserole dish.
In a mixing bowl, beat the egg whites until stiff. Set aside. In a small bowl, combine the egg yolks and buttermilk.
In a medium saucepan, bring the milk just to a boil. Slowly stir in sugar and then cornmeal (don't dump the cornmeal in all at once or you'll be more likely to end up with lumps). Cook 3 - 4 minutes, stirring constantly. Remove from heat and add salt, baking power and baking soda. Stir in butter and cheese until thoroughly combined.
Add egg/buttermilk mixture to pan and combine thoroughly. Gently fold in egg white, folding just until whites are combined. Pour mixture into baking dish.
Bake for 30 - 40 minute, or until golden.