Buttermilk Spoon Bread
- Preparing Time: -
- Total Time: -
- Served Person: Makes 2 servings
- 1 1/2 cups buttermilk
- 1/2 teaspoon freshly ground black pepper
- 1 1/2 teaspoons salt
- 4 cups water
- 1/2 cup whipping cream
- 2 cups yellow cornmeal
- 7 large eggs
- Carbohydrate 137 g(46%)
- Cholesterol 847 mg(282%)
- Fat 86 g(132%)
- Fiber 6 g(25%)
- Protein 41 g(82%)
- Saturated Fat 48 g(238%)
- Sodium 2398 mg(100%)
- Calories 1487
Preparation Preheat oven to 350°F. Generously butter 13x9x2-inch glass baking dish. Whisk eggs and cream in large bowl to blend. Bring 4 cups water, buttermilk, butter, salt, and pepper to boil in heavy large saucepan over medium-high heat. Gradually whisk in cornmeal. Reduce heat to medium-low. Simmer until thick and smooth, whisking frequently, about 4 minutes. Gradually whisk hot cornmeal into egg mixture. Transfer batter to prepared dish. Bake uncovered until golden on top and gently set in center, about 30 minutes. Let stand 10 minutes. Serve warm, directly from dish.
Preparation Preheat oven to 350°F. Generously butter 13x9x2-inch glass baking dish. Whisk eggs and cream in large bowl to blend. Bring 4 cups water, buttermilk, butter, salt, and pepper to boil in heavy large saucepan over medium-high heat. Gradually whisk in cornmeal. Reduce heat to medium-low. Simmer until thick and smooth, whisking frequently, about 4 minutes. Gradually whisk hot cornmeal into egg mixture. Transfer batter to prepared dish. Bake uncovered until golden on top and gently set in center, about 30 minutes. Let stand 10 minutes. Serve warm, directly from dish.
