In the South, spoonbread may be the perfect balance of custard and carbs — a cross between corn bread and a soufflé. We have received many spoonbread recipe contributions, most very similar to this excellent representation.

Contributor: Betty Miller Layng of Smyrna, a self-described "school librarian, gardener and news addict — making the Vent makes my day! I cook for my family — my husband, Bill, and, often, my grown children."

Joey Ivansco/Staff (ENLARGE)

If your diet can tolerate the fat and cholesterol, try AnneÕs Parmesan Spoonbread.

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The story: "My mother, Virginia Setzer Miller, grew up in Richmond, and was a self-taught cook who did most of the meal preparation for her family. Each ingredient was carefully measured. She was a wonderful cook and loved to entertain. With my brother and me and our dad, an Air Force colonel, she lived all over the United States and in Japan, and combined Southern dishes with ethnic dishes from wherever we lived.

"My mother's been gone over 20 years now. We think of 'Grandma Ginny' often and still enjoy her recipes. This one is great with baked fish or ham or just by itself."

Grandma Ginny's Spoonbread

6 servings
Hands on: 20 minutes
Total time: 1 hour, 20 minutes

Anne Quatrano liked this recipe as submitted, but even better when she tweaked it slightly by increasing the salt to 2 teaspoons, substituting melted butter for the oil and adding a couple of tablespoons copes corn — a dried corn she sells at Star Provisions ($6.75 for 7.5 ounces) that retains its sweetness and corn flavor — for extra texture.

1 cup cornmeal
3 cups milk, divided use
1 teaspoon salt
1 teaspoon baking powder
2 tablespoons canola oil or other vegetable oil
3 eggs, room temperature, separated

Preheat oven to 325 degrees. Grease a 2-quart baking dish.

In a saucepan, cook the cornmeal and 2 cups of the milk until the consistency of mush, stirring constantly. Remove from heat. Add salt, baking powder, oil and remaining 1 cup milk and stir to combine. Beat egg yolks and add to mixture. Beat egg whites until stiff and fold into mixture. Transfer to baking dish; bake for 1 hour. Serve hot with butter.

Per serving: 218 calories (percent of calories from fat, 39), 9 grams protein, 24 grams carbohydrates, 2 grams fiber, 9 grams fat (3 grams saturated), 103 milligrams cholesterol, 526 milligrams sodium.

Anne's Parmesan Spoonbread

12 servings
Hands on: 15 minutes
Total time: 50-65 minutes

After making several versions of the original spoonbread, Anne Quatrano was inspired to create this decidedly more decadent version to serve when you're prepared to splurge.

2 cups cornmeal
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon baking soda
6 cups milk
1 cup buttermilk
1 cup heavy cream
1 cup (2 sticks) butter
5 eggs, lightly beaten
1 cup shredded Parmesan cheese
Salt and pepper
Dash Tabasco

Preheat oven to 375 degrees. Grease two 2-quart baking dishes (or 12 six-ounce ramekins).

In a saucepan, combine cornmeal, baking powder, salt and baking soda. Heat milk until scalding; add to the cornmeal mixture and stir over low heat until the mixture thickens, 5 to 7 minutes. Remove from heat; stir in buttermilk, cream and butter until butter is melted and mixture is well-combined. Fold in eggs and Parmesan. Season with salt, pepper and Tabasco. Transfer to baking dishes. Bake for 35-50 minutes, or until golden and puffed.

Per serving: 415 calories (percent of calories from fat, 63), 13 grams protein, 26 grams carbohydrates, 2 grams fiber, 30 grams fat (17 grams saturated), 162 milligrams cholesterol, 728 milligrams sodium.

— Susan Puckett