Preheat oven to 350 ℉ and grease your baking dish.
Simmer milk and water in a large pot. Add cornmeal, salt and butter. Increase heat to medium. Continue stirring so that mixture does not get lumpy and until liquid is absorbed.The cornmeal mixture will begin to thicken, 5-10 minutes. Then remove from the heat.
Separate your eggs into two different bowls.
Beat egg yolks with a whisk and stir into cornmeal mixture.
Next beat the egg whites until stiff. Stir in baking powder. Then fold into cornmeal mixture.
Pour into baking dish and bake for 45 minutes until the top is golden brown.
Doneness test: Insert a toothpick into the center. When it comes out clean, your gluten free Southern spoon bread is ready to eat.
Top with a few pats of butter if you like and enjoy for breakfast or as a side dish at dinnertime.
Toppings: I love butter melted over my spoon bread. The Farnsworth House always had apple butter on the table which I couldn’t resist spooning a dollop of on my spoon bread. You could also go with chopped chives and gravy if you’re serving beside a roast. Have fun. It’s up to you.
Leftovers can be stored tightly covered in the fridge for up to 4 days.