Email to Cat      

Buttermilk Spoon Bread

Source of Recipe


From "The Grassroots Cookbook" by Jean Anderson






List of Ingredients



• 2 cups stone-ground corn meal
  
• 1 Tbsp sugar
  
• 1 tsp salt
  
• 1/8 tsp pepper
  
• 2-1/2 cups boiling water
  
• 1/4 cup butter
  
• 2 eggs, separated
  
• 1 tsp baking soda
  
• 1-1/2 cups buttermilk
  






Instructions



1. Combine the corn meal, sugar, salt and pepper. In a large, heatproof bowl, combine the boiling water and butter. As soon as the butter is melted, gradually add the corn meal mixture, beating all the while until no lumps remain. A whisk is the best implement to use. Cover and let cool to room temperature.
   
   
2. Beat in the egg yolks. Stir the baking soda into the buttermilk and when it begins to froth a bit, mix into the corn meal mixture.
   
   
3. Whip the egg whites to soft peaks, then fold in lightly but thoroughly. Spoon the batter into a buttered 2-1/2-quart soufflé dish, then bake in a moderately hot oven (375º F) about 45 to 50 minutes, or until puffed and lightly browned. Rush to the table and serve.
   
   Makes 6 servings.
   
   ----------------------------
   
   "This recipe must be made with stone-ground meal. (Miss Susie prefers the white meal, which has a floury texture.) The more granular meal is too heavy to make a good spoon bread and the mixture will sink to the bottom of the baking dish. The way to eat Spoon Bread is straight from the oven, with a fat chunk of butter tucked into each portion so that it sends golden rivulets throughout. Made as it is with buttermilk and soda, this particular Spoon Bread has unusually fine texture and a slightly tart flavor."