RECIPE #4781 - BUTTERMILK SPOON BREAD, Tuesday, February 28, 2012
TAMMY ALGOOD / TENNESSEE DEPARTMENT OF AGRICULTURE
Yield: 8 to 10 servings
1/2 cup cream
4 cups water
11/2 cups buttermilk
1/4 pound (1 stick) unsalted
11/2 teaspoons salt
1/2 teaspoon white pepper
2 cups self-rising cornmeal
Preheat the oven to 350°F. Lightly
grease a 13 x 9-inch baking dish and set aside.
In a medium bowl, whisk together
the eggs and cream. Set aside.
Place the water, buttermilk,
butter, salt, and pepper in a heavy saucepan over medium-high heat. Bring to a
simmer and gradually add the cornmeal. Remove from the heat and whisk
constantly three minutes until thick and smooth.
Gradually add one cup of the cornmeal mixture to the eggs. Whisk until well
blended. Stir the egg mixture into the cornmeal mixture and blend well.
Transfer to the prepared baking dish.
Bake 30 minutes or until a tester
inserted in the center comes out clean. Let stand five minutes before serving