Buttermilk Spoon Bread
15m prep 35m cook 50m ready
A soft, comforting Southern-style spoon bread made with fine cornmeal, buttermilk, and eggs. It bakes into a light, puffed side dish that's perfect alongside soups, stews, or roasted meats.
Let's Prepare
Collect
Gather these ingredients - no prep needed yet.
- 1 cup (160g) fine white cornmeal, preferably stone-ground
- 1 ½ cups (355g) boiling water
- 1 cup (245g) buttermilk
- 1 large egg
- 1 tablespoon (15g) butter, melted
- 1 teaspoon baking soda
- ¾ teaspoon salt
- (½ cup milk or half-and-half)
Let's Cook
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Step 1.
Place in a large bowl: 1 cup (160g) fine white cornmeal, preferably stone-ground
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Step 2.
Pour over: 1 ½ cups (355g) boiling water
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Step 3.
Mix well, and cool slightly. Beat well in a medium bowl: 1 cup (245g) buttermilk; 1 large egg; 1 tablespoon (15g) butter, melted; 1 teaspoon baking soda; ¾ teaspoon salt
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Step 4.
Add the buttermilk mixture to the cornmeal mixture and mix well. Heat a greased 8-inch square baking dish in the oven until hot. Pour in the batter and bake until lightly puffed and set, 30 to 40 minutes. If you wish to keep the top soft, add from time to time, while the bread is baking, a few tablespoons of milk, using in all: (½ cup milk or half-and-half)
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Step 5.
If you opt for adding the milk or half-and-half, it will take the spoon bread longer to bake, about 1 hour.
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