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
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.
Only you will be able to view, print, and edit this note.Add Note