Buttermilk Spoonbread

Emma Whitley
Emma fearlessly explores bold flavors and perfects her baking craft, sharing her delicious experiments with joy.
Updated: 7/23/2020

Light, savory and soufflé-like, this spoonbread is made with buttermilk, which gives it a sweet-tangy flavor.

For a more mellow taste, add 1/2 cup shredded Cheddar cheese to the mixture, along with the green onions.

Serves: 4 Save

Ingredients (6)

  • 1 1/2 cup buttermilk
  • 1/2 cup stone-ground yellow or white cornmeal
  • 2 tablespoon butter
  • 3/4 teaspoon salt
  • 3 eggs, separated
  • 3 green onions, thinly sliced

Directions

  1. Preheat oven to 375F. Butter the sides and bottom of a 4-cup soufflé or casserole dish.
  2. Warm buttermilk in a saucepan over medium heat. Stir in cornmeal. Cook, stirring often, until mixture is thick and smooth, about 3 minutes. Stir in butter and salt and remove from heat. Let cool.
  3. Whisk egg yolks into cornmeal mixture. Add green onions; stir well.
  4. Beat egg whites until soft peaks form. Add to cornmeal mixture, a little at a time, folding gently to avoid deflating.
  5. Scrape mixture into prepared pan. Bake 25 to 30 minutes, until puffed, golden brown and set. Serve immediately by spooning portions onto individual plates.

Holiday Rum Punch | Batch Recipe

The Bar

Ingredients (7)

  • 9 oz. Zacapa No. 23 Rum
  • 6 oz. Orange Juice
  • 6 oz. Pineapple Juice
  • 6 oz. Grapefruit Juice
  • 3 oz. Cherry Juice
  • Cherry Garnish
  • Orange Wedge Garnish
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