Step 1

Preheat your oven to 375ºF. Place an 8x8-inch baking dish or 6 single-serve ramekins (I put them on a baking sheet) in your oven while it preheats.

Step 2

Put the 2 cups milk beverage, 2 tablespoons buttery spread, and salt in a medium saucepan over medium heat. Bring the mixture to a simmer.

Step 3

Remove the pan from the heat and slowly add the cornmeal, whisking quickly to avoid lumps.

Step 4

Place the pan back on the heat and cook, whisking often, for 3 to 4 minutes or until quite thick. Remove the pan from the heat.

Step 5

Put the egg whites in a mixing bowl, and beat with a hand mixer (or whisk) until stiff peaks form.

Step 6

Put the egg yolks in a medium bowl and whisk in the remaining 1 cup milk beverage until smooth.

Step 7

Gradually add the egg yolk mixture into the cornmeal mixture while whisking. Gently fold in the stiff egg whites just until the whites disappear.

Step 8

Remove the baking dish or ramekins from your oven and add the remaining 2 tablespoons buttery spread (1 teaspoon in each if using single serve ramekins). It should quickly melt and coat the bottom. Pour the batter into your baking dish(es) and gently even out.

Step 9

Bake for 25 to 35 minutes, or until a toothpick inserted in the center of the spoon bread comes out clean.