Place a medium baking dish (about 8 inches square) or an 8-inch cast iron skillet in a cold oven. Preheat the oven to 400°F. The pan will warm up while the oven heats.
Meanwhile, stir cornmeal into boiling water. Add eggs one at a time, mixing well after each addition.
Add salt. Dissolve baking powder in 3 tablespoons of milk. Add the baking powder mixture to the remaining 1 cup of milk. Add milk and baking powder mixture to the cornmeal.
Butter the hot baking dish. Transfer mixture to the buttered dish. Bake at 400°F for 30 minutes, or until a toothpick inserted in the center comes out clean.
Serve spoon bread warm from the oven.
Notes
Bake the spoon bread in a preheated dish or cast iron skillet. Similar to cast iron cornbread, the preheated pan creates extra-crispy edges, while the spoon bread stays tender and moist on the inside.
Serve your warm spoon bread with a pat of butter and a hefty drizzle of honey, maple syrup, or apple butter.
Use whole milk or at least 2% milk rather than skim milk. The fat in the liquid adds richness to the batter and helps to keep the spoonbread moist.
To check if the spoon bread is done, insert a toothpick into the center and make sure it comes out clean. Don’t cook for too long, or it can dry out.