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.
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.