Watts Grocery Spoon Bread

Southern Living
Watts Grocery Spoon BreadRecipe
Photo: Beth Dreiling Hontzas; Styling: Lisa Powell Bailey
We streamlined Amy Tornquist's version while still maintaining its wonderful fluffy texture by whisking whole eggs with the other liquid ingredients.
Makes 8 servings


+ Add To Shopping List
1 tablespoon butter, softened
2 tablespoons plain white cornmeal
1 1/4 cups plain white cornmeal
3/4 cup all-purpose flour
2 tablespoons sugar
2 teaspoons salt
2 tablespoons butter
4 large eggs
1 cup buttermilk
1 cup whipping cream
2 teaspoons baking soda
1 teaspoon chopped fresh thyme
1/8 to 1/4 tsp. ground red pepper


Prep: 20 Minutes
Cook: 5 Minutes
Cool: 5 Minutes
Bake: 45 Minutes

1. Preheat oven to 375º. Grease a 2 1/2-qt. soufflé dish with 1 Tbsp. butter. Dust with 2 Tbsp. cornmeal. (Tap dish lightly to remove excess cornmeal.)

2. Combine 1 1/4 cups cornmeal and next 3 ingredients in a large bowl; make a well in center of mixture.

3. Bring 3 cups water to a boil in a saucepan over medium-high heat. Remove from heat, and whisk into cornmeal mixture, whisking until smooth. Add 2 Tbsp. butter, whisking until butter is melted. Cool 5 minutes.

4. Whisk together eggs and next 5 ingredients; whisk into cornmeal mixture. Pour cornmeal mixture into prepared baking dish.

5. Bake at 375° for 45 to 50 minutes or until golden brown and center is almost set. Serve immediately.

Created date

March 2009