PARMESAN CORNMEAL SPOON BREAD Spoon bread is a cross between a firm soufflé and a soft quick bread. It puffs up when hot and deflated slightly as it cools. Serve hot as a side dish in place of potatoes. 1 tablespoon unsalted butter 1/2 cup finely chopped yellow onion 1/4 cup minced red bell pepper 1 clove garlic, crushed 1 cup milk 1 3/4 cups water 3/4 cup yellow cornmeal 2/3 cup grated Italian Parmesan cheese 3/4 teaspoon salt, plus pinch of salt 1/8 teaspoon cayenne pepper 3 eggs, separated

Preheat an oven to 375°F. Lightly butter eight 1/2-cup individual soufflé dishes.

In a frying pan over medium-low heat, melt the butter. Add the onion and bell pepper and sauté until the onion is golden, about 5 minutes. Stir in the garlic and cook until softened, about 1 minute. Remove from the heat and set aside to cool.

Pour the milk into a saucepan, place over medium heat, and bring just to a boil. Meanwhile, pour the water into a bowl and gradually stir in the cornmeal until smooth. When the milk has come to a boil, add the cornmeal mixture and cook, stirring, over medium heat, until thick, about 5 minutes. Stir in the Parmesan, 3/4 teaspoon salt, and the cayenne pepper. Remove from the heat and let cool for about 15 minutes.

Meanwhile, in a large bowl, whisk the egg yolks until blended. Gradually stir the cooled cornmeal mixture and the cooled onion mixture into the yolks until blended.

In a separate bowl, combine the egg whites and a pinch of salt and whisk or beat with an electric mixer until soft peaks form. Using a rubber spatula, fold the egg whites into the cornmeal-onion mixture just until blended. Spoon into the prepared dishes, dividing it evenly.

Bake until the tops are slightly puffed and browned, about 30 minutes. Serve immediately.

[Holiday Celebrations, Williams-Sonoma Lifestyle Collection]