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Photo by: Photo: Beth Dreiling Hontzas; Styling: Lisa Powell Bailey

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.

Southern Living APRIL 2009

Yield: Makes 8 servings
Cook time:5 Minutes
Prep time:20 Minutes
Cool:5 Minutes
Bake:45 Minutes

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

Preparation

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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Watts Grocery Spoon Bread recipe