RECIPE #4781 - BUTTERMILK SPOON BREAD, Tuesday, February 28, 201 - NewsChannel5.com | Nashville News, Weather & Sports

RECIPE #4781 - BUTTERMILK SPOON BREAD, Tuesday, February 28, 2012

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TAMMY ALGOOD / TENNESSEE DEPARTMENT OF AGRICULTURE

 

Yield: 8 to 10 servings

7 eggs

1/2 cup cream

4 cups water

11/2 cups buttermilk

1/4 pound (1 stick) unsalted butter, softened

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 warm.

NOTE:

Keg Springs Riesling goes perfectly with it.

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