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Pumpkin Spoon Bread

From: bonappetit.com
SERVES 8

2½ cups whole milk
½ cup (1 stick) unsalted butter
2 teaspoons kosher salt
1 cup stone-ground yellow cornmeal
1 cup canned pure pumpkin purée
3 large eggs, separated
1 tablespoon chopped fresh chives
½ teaspoon chopped fresh thyme
½ teaspoon ground cinnamon
¼ teaspoon cayenne pepper
¼ teaspoon ground ginger
¼ teaspoon ground nutmeg

Preheat oven to 350°. Bring milk, butter, and salt to a simmer in a medium saucepan. Reduce heat, gradually whisk in cornmeal, and simmer, stirring, until thickened, about 2 minutes. Remove from heat; whisk in purée.

Whisk egg yolks, chives, thyme, cinnamon, cayenne, ginger, and nutmeg in a large bowl. Whisk in cornmeal mixture; set aside.

Using an electric mixer, beat egg whites in a medium bowl until soft peaks form. Whisk ¼ of egg whites into batter, then gently fold in remaining egg whites. Pour batter into a 9x5” loaf pan. Bake until spoon bread is set and begins to pull away from sides of pan, 30–40 minutes. Let cool slightly before serving.