This spoon bread is as tender as a soufflé but much simpler to make.
Recipe information
Yield
Makes 2 servings
Ingredients
7 large eggs
1/2 cup whipping cream
4 cups water
1 1/2 cups buttermilk
1/2 cup (1 stick) butter, diced
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
2 cups yellow cornmeal
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.
