Ingredients

The following ingredients have 5 Servings
  • 1 cup white cornmeal
  • 1/2 teaspoon salt
  • 2 teaspoons granulated sugar
  • 1/3 teaspoon baking soda
  • 2 teaspoons baking powder ((Ms. Lewis preferred Royal brand, although chances are any kind will make do))
  • 3 large eggs (lightly beaten)
  • 3 tablespoons unsalted butter (plus loads more for serving)
  • 2 cups buttermilk ((either low-fat or full-fat))

Instruction

  • Preheat the oven to 400°F (204° C).
  • Sift the cornmeal, salt, sugar, baking soda, and baking powder into a large bowl and combine. Make a well in the center. Dump the beaten eggs into the well but do not incorporate them yet.
  • Place the butter in a 1 1/2-quart souffle dish or a 8-inch square baking dish and put it in the oven just until the butter melts. (You don't want to preheat the dish as long as you would, say, a cast-iron skillet in which you intend to bake corn bread. Such a high heat could cause the spoon bread to separate.)
  • Now vigorously stir the eggs into the cornmeal mixture. Then add the buttermilk, stirring well. (You want to be certain to thoroughly incorporate everything or this, too, could cause the spoon bread to separate. This means you want to be certain that the beaters or spoon reaches all the way to the bottom of the bowl. Sometimes using a handheld beater as opposed to a stand mixer works better.)
  • Now carefully remove the hot dish from the oven and tilt it around to slick the entire surface with butter. Tip any excess butter from the dish into the batter and stir quickly to incorporate, then pour the batter into the hot baking dish.
  • Bake the spoon bread for 35 minutes. Spoon it hot from the dish with loads of fresh butter on the side.