Email to Cat      

Spoon Bread

Source of Recipe


From "The Taste of Country Cooking" by Edna Lewis



List of Ingredients



• 1 cup white cornmeal
  
• 1/2 tsp salt
  
• 2 tsp granulated sugar
  
• 1/3 tsp baking soda
  
• 2 tsp baking powder
  
• 3 large eggs, lightly beaten
  
• 3 Tbsp unsalted butter, plus loads more for serving
  
• 2 cups buttermilk
  






Instructions



1. Preheat the oven to 400°F.
   
   
2. Sift the cornmeal, salt, sugar, baking soda, and baking powder into a large bowl and combine. Make a well in the center and add the beaten eggs into the center but do not incorporate them. Set aside.
   
   
3. Place the butter in a 1-1/2-quart souffle dish or 8-inch square baking dish and put it in the oven to heat just until the butter melts. (You don't want to preheat the dish as long as you would, say, a cast-iron skillet in which you intend to bake cornbread. Such a high heat could cause the spoon bread to separate.)
   
   
4. Now vigorously stir the eggs into the cornmeal mixture. Then add the buttermilk, stirring well. Set aside.
   
   
5. Carefully remove the hot dish from the oven and tilt it around to slick the entire surface with butter. Tip any excess butter from the dish into the batter and stir quickly to incorporate, then pour the batter into the hot baking dish.
   
   Bake the spoon bread for 35 minutes. Spoon it hot from the dish with loads of fresh butter on the side.
   
   Serves 4 to 6