This is delicious, and doesn't take too long to make. I served it with roast pork and Carolina gravy from the April 09 Southern Living. Definitely a keeper! My only change was to use yellow corn meal, because I had it on hand. I am making it for Easter with a standing rib roast of beef -- but will halve the recipe. It is very large.
Watts Grocery Spoon Bread
We streamlined Amy Tornquist's version while still maintaining its wonderful fluffy texture by whisking whole eggs with the other liquid ingredients.
More From Southern Living
Cool: 5 Minutes
Bake: 45 Minutes
- 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
- 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.
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