Not your grandma’s spoonbread! This is much better! My “Gram” used to make delicious spoonbread, but she made it with yellow cornmeal, which tended to make it “gritty”. I make mine with a white cornmeal and flour mix that makes it velvety smooth. I could eat a whole pan of it myself…so good!
Southern Spoonbread
Equipment
- 9 inch cast iron pan
Ingredients
- 2 tablespoons Kerry Gold butter
- 2 cups water
- 1 cup self-rising white cornmeal and flour mix I like Martha White brand
- 1/4 cup Kerry Gold butter, room temperature 1/2 stick
- 3/4 cup buttermilk
- 1 1/2 teaspoons salt
- 3/4 teaspoon freshly ground black pepper
- 2 tablespoons sugar
- 3 eggs, separated
- butter for serving
Instructions
- Preheat oven to 400 degrees Fahrenheit.
- Place the 2 tablespoons Kerry Gold butter in a 9 inch cast iron pan.
- Place the pan in the oven for 10 minutes before you are going to bake the spoonbread, to allow the butter to melt and the pan to get hot.
- Place a rimmed baking sheet underneath the cast iron pan just in case the spoonbread batter bubbles over.
- Bring the water to a boil in a medium saucepan over medium heat.
- Gradually whisk in the white cornmeal mix. Whisk until the mixture is very thick, about 1 minute. Remove from heat.
- Mix in butter, then buttermilk, salt and pepper and sugar. Cool 10 minutes.
- Mix in egg yolks.
- Beat egg whites with an electric mixer in a medium bowl until stiff but not dry. Fold egg whites into lukewarm white cornmeal flour mixture.
- Transfer batter into the prepared hot cast iron pan. Bake until puffed and golden and set in the center, about 35 minutes. Serve hot with lots of butter.
