Watts Grocery Spoon Bread |
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Prep Time: 20 Minutes Cook Time: 5 Minutes |
Ready In: 25 Minutes Servings: 1 |
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We streamlined Amy Tornquist's version while still maintaining its wonderful fluffy texture by whisking whole eggs with the other liquid ingredients. 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 |
Directions:
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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