Buttermilk Spoonbread

Buttermilk Spoonbread
Teresa Blackburn
  • Yield: 4 servings

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


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


  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.

Nutritional Info *per serving

  • Calories 210
  • Fat 12g
  • Sodium 640mg
  • Carbohydrate 17g
  • Fiber 3g
  • Protein 10g