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Watts Grocery Spoon Bread

Photo: Beth Dreiling Hontzas; Styling: Lisa Powell Bailey
Prep time 20 mins
Cook time 5 mins
Cool time 5 mins
Bake time 45 mins
Yield Makes 8 servings
We streamlined Amy Tornquist's version while still maintaining its wonderful fluffy texture by whisking whole eggs with the other liquid ingredients.

Ingredients

  • 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

How to Make It

  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.