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Southern Spoonbread

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Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Course Bread and Biscuits
Servings 4 servings

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.