Buttermilk Spoon Bread
Serves: 5
Jonathan Flatley
1 January 1970
Based on User reviews:
49
Spice
55
Sweetness
56
Sourness
42
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
7 large
Egg1 cup
Whipping Cream4 cups
Water1.5 cups
Buttermilk1 cup
Butter (1 stick, diced)1.5 tsps
Salt2 cups
Yellow CornmealDirections:
1
Preheat oven to 350°F
2
Generously butter 13x9x2-inch glass baking dish
3
Whisk eggs and cream in large bowl to blend
4
Bring 4 cups water, buttermilk, butter, salt, and pepper to boil in heavy large saucepan over medium-high heat
5
Gradually whisk in cornmeal
6
Reduce heat to medium-low
7
Simmer until thick and smooth, whisking frequently, about 4 minutes
8
Gradually whisk hot cornmeal into egg mixture
9
Transfer batter to prepared dish
10
Bake uncovered until golden on top and gently set in center, about 30 minutes
11
Let stand 10 minutes
12
Serve warm, directly from dish
13
Preheat oven to 350°F
14
Generously butter 13x9x2-inch glass baking dish
15
Whisk eggs and cream in large bowl to blend
16
Bring 4 cups water, buttermilk, butter, salt, and pepper to boil in heavy large saucepan over medium-high heat
17
Gradually whisk in cornmeal
18
Reduce heat to medium-low
19
Simmer until thick and smooth, whisking frequently, about 4 minutes
20
Gradually whisk hot cornmeal into egg mixture
21
Transfer batter to prepared dish
22
Bake uncovered until golden on top and gently set in center, about 30 minutes
23
Let stand 10 minutes
24
Serve warm, directly from dish