1 1/2 cups whole or 2-percent milk
1 1/2 cups heavy cream
1 cup fine stone-ground yellow cornmeal
4 tablespoons (1/2 stick) unsalted butter
3/4 cup finely grated Parmesan
1 teaspoon kosher salt
4 large eggs, lightly beaten
2 teaspoons baking powder (aluminum-free if possible)
If you can't find finely-ground cornmeal, process regular cornmeal in a blender for a few minutes until desired texture is reached. The finer grain yields a smoother spoon bread.
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