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           Kat's Grit Spoon Bread

1 cup cornmeal 
1/4 cup uncooked grits 
2 1/2 cups water 
4 tablespoons butter, plus extra 
1 cup heavy cream 
1 teaspoon salt 
3 eggs, separated 
Stir the cornmeal and grits into the water and cook very slowly over low heat until the mixture is quite thick and smooth. Stir frequently -- it will take about 30 minutes.
Beat in the butter, cream, and salt, and then the egg yolks, beaten. Whip the whites until soft peaks form and fold into the mush. Pour into a lightly buttered (8x8x2-inch) pan and bake in a preheated oven at 375°F. for about 30 minutes, until puffed and lightly browned. Serve immediately with much butter.

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- Corrie Ten Boom