Recipe of the week: Pumpkin spoon bread

Here’s a simple way to add “true harvest flavor” to your Thanksgiving table, said BonAppetit.com. “It’s bread you can eat with a spoon,” so “you know it’s delicious.” And don’t even think about having to roast a pumpkin to make your own puree. “Canned pumpkin is 10,000 percent acceptable.”

• 2½ cups whole milk
• ½ cup unsalted butter
• 2 tsp kosher salt
• 1 cup stone-ground yellow cornmeal
• 1 cup canned pure pumpkin puree
• 3 large eggs, separated
• 1 tbsp chopped fresh chives
• ½ tsp chopped fresh thyme
• ½ tsp ground cinnamon
• ¼ tsp cayenne pepper
• ¼ tsp ground ginger
• ¼ tsp ground nutmeg

Preheat oven to 350. Bring milk, butter, and salt to a simmer in a medium saucepan. Reduce heat, gradually whisk in cornmeal, and simmer, stirring, until thickened, about 2 minutes. Remove from heat; whisk in the pumpkin puree.

Whisk egg yolks, chives, thyme, cinnamon, cayenne, ginger, and nutmeg in a large bowl. Whisk in cornmeal mixture; set aside.

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Using an electric mixer, beat egg whites in a medium bowl until soft peaks form. Whisk ¼ of the egg whites into the batter, then gently fold in the remaining egg whites. Pour batter into a 9-by-5-inch loaf pan. Bake until the spoon bread is set and begins to pull away from sides of pan, 30–40 minutes. Let cool slightly before serving. Serves 8.