Preheat oven to 375°F.

Spray a 3-qt. baking dish or casserole dish with nonstick cooking spray; set dish aside.

Using a medium saucepan, add milk, half-and-half and salt. Place over medium-high heat and bring to a boil.

Once boiling, reduce heat to low. Gradually add cornmeal and sugar, stirring constantly as cornmeal gets added.

Continue cooking for 1-2 more minutes, stirring often.

Remove saucepan from heat and add butter; stir until butter has completely melted.

Using a small bowl, whisk together the egg yolks; set bowl aside.

In a separate bowl, beat egg whites with an electric mixer until stiff peaks form (~5 minutes).

Add egg yolks to the cornmeal mixture; stir until well combined.

Add cheese and green onions; stir until well combined.

Gently fold egg whites into batter.

Pour batter into prepared pan and bake for 42-45 minutes, or until top is golden brown.

Remove spoonbread from oven and serve hot.