Spoon Bread

Name: Spoon Bread
Ingredients: 1 cup water-ground white cornmeal; ½ teaspoon salt; 2 teaspoons sugar; 1/3 teaspoon baking soda; 2 teaspoons Royal Baking Powder; 3 medium-sized eggs , beaten; 3 tablespoons butter; 2 cups buttermilk; 18 × 8× 2-inch baking pan, or a 1½-quart soufflé dish

Chef

Edna Lewis

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Cookbook

The Taste of Country Cooking

Published by Knopf

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This image courtesy of Joseph DeLeo

5 servings

Cooking Methodbaking

CostInexpensive

Easy

Total Timeunder 1 hour

Kid FriendlyYes

OccasionBuffet, Casual Dinner Party, Family Get-together

Recipe Courseside dish

Equipmentbaking/gratin dish

Mealbreakfast, brunch, dinner, lunch

Taste and Texturebuttery, light, sweet

Type of Dishcorn bread

Ingredients

1 cup water-ground white cornmeal
½ teaspoon salt
2 teaspoons sugar
1/3 teaspoon baking soda
2 teaspoons Royal Baking Powder
3 medium-sized eggs, beaten
3 tablespoons butter
2 cups buttermilk
18 × 8× 2-inch baking pan, or a 1½-quart soufflé dish

Instructions

Preheat oven to 400°. Silt the cornmeal, salt, sugar, soda, and baking powder together into a mixing bowl. Make a well in the center and add the beaten eggs.
At this time put the butter in the baking pan and set it in the oven to heat.
Stir the eggs into the meal vigorously, then pour in the buttermilk, stirring well again.
Remove the hot pan from the oven and tilt it around to butter the entire surface. Pour the excess butter into the meal batter, stir quickly, and pour the batter into the hot baking dish.
Bake for 35 minutes in a 400° oven.
Serve in the pan right from the oven with loads of fresh butter.