* Exported from MasterCook *
Bread, Buttermilk Spoon
Recipe By :Nancie McDermott
Serving Size : 0 Preparation Time :0:00
Categories : Bread Bread-Bakers Mailing List
Posted
Amount Measure Ingredient -- Preparation Method
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3 tablespoons unsalted butter -- cut in small pieces
2 cups whole milk
1 cup buttermilk -- whole
1 cup white cornmeal -- fine grind
2 teaspoons fresh thyme -- chopped
2 teaspoons kosher salt
1/2 teaspoon black pepper
3 large eggs -- separated
Although called a bread, this dish has the consistency and taste of a
savory pudding. Buttermilk Spoon Bread is a nice cross between a
skillet of hot cornbread, a cornmeal soufflé, and cornbread dressing.
This versatile side dish is a welcome addition to the menu any time
of the year and is especially delicious when served alongside holiday
favorites such as Green Bean Casserole and Sweet Potato Casserole. Be
sure and use full fat milk and full fat buttermilk when making this
recipe and choose plain cornmeal, not cornmeal mix. This spoon bread
recipe instructs you to beat the egg whites and yolks separately,
then gently fold the puffy whites into the batter just before baking.
This method adds height to the dish. Make this delicious recipe as it
is written, then try it again and customize it in any number of ways
by adding corn kernels, diced ham or sausage, herbs, or cheese.
Preheat oven to 350F. Generously grease a 2-quart casserole dish with
butter. Heat milk and buttermilk in a medium-size heavy saucepan over
medium until steaming but not boiling. (Look for small bubbles
forming around edges of saucepan.) Gradually pour cornmeal into milk
mixture in a slow, steady stream, whisking or stirring with a large
spoon. (Scrape sides of saucepan as you whisk to prevent lumps from
forming.) Reduce heat to medium-low. Cook, stirring often, until
cornmeal dissolves completely and mixture thickens, 10 to 12 minutes.
Remove cornmeal mixture from heat. Add butter, chopped thyme, salt,
and pepper, stirring until butter melts and mixture is combined. Let
stand 10 minutes.
Place egg yolks in a medium bowl. Stir in 2 cups of the cornmeal
mixture until combined. Transfer cornmeal-egg yolk mixture to
remaining cornmeal mixture in saucepan, stirring quickly until
combined. (Mixture may still look a little grainy or lumpy.)
Beat egg whites in a medium bowl with an electric mixer fitted with a
whisk attachment on medium-high speed until stiff peaks form, about 1
1/2 minutes. Gently fold egg whites into cornmeal mixture using a
spatula or large spoon until mixture becomes a smooth batter with no
streaks remaining.
Spoon batter into prepared casserole dish. Bake in preheated oven
until spoon bread is puffed up, firm, and lightly browned, 35 to 40
minutes. (Note that spoon bread will initially puff up to great
heights but then deflate within minutes of leaving the oven.) Serve
hot or warm.
S(Internet address):
https://www.southernliving.com/recipes/buttermilk-spoon-bread
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Per Serving (excluding unknown items): 1435 Calories; 70g Fat (44.2%
calories from fat); 55g Protein; 144g Carbohydrate; 11g Dietary
Fiber; 804mg Cholesterol; 4476mg Sodium. Exchanges: 7 Grain(Starch);
2 1/2 Lean Meat; 3 Non-Fat Milk; 11 1/2 Fat.
NOTES : 2022 - 0902