I found these recipes in The Complete Family
COOK BOOK, 1979.

Spoonbread

3/4 c cornmeal
3 Tbl tapioca
3 c milk
3 Tbl butter
3/4 tsp salt
3 stiffly beaten egg whites
3 beaten egg yolks

In the top of a double boiler combine cornmeal,
tapioca, milk, butter and salt. Cook over
boiling water, stirring frequently. Remove
from heat. Let stand 10 minutes. Blend in egg
yolks. Fold in egg whites. Pour batter into a
greased baking pan. Bake at 350 degrees for
1 hour until brown. Remove pan to rack. Let
stand 5 minutes. Serve immediately. Serves 6.

Cheese Spoonbread

3/4 c cornmeal
3 Tbl tapioca
1/2 c Cheddar cheese
3 c milk
3 Tbl butter
3/4 tsp salt
3 stiffly beaten egg whites
3 beaten egg yolks

In the top of a double boiler combine cornmeal,
tapioca, milk, butter and salt. Cook over
boiling water, stirring frequently. Add cheese
and heat. Remove from heat. Let stand
10 minutes. Blend in egg yolks. Fold in egg
whites. Pour batter into a greased baking pan.
Bake at 350 degrees for 1 hour until brown.
Remove pan to a rack. Let stand 5 minutes.
Serve immediately. Serves 6.