Buttermilk Spoonbread

  • 1-1/2 cups buttermilk
  • 1/2 cup stone-ground yellow or white cornmeal
  • 2 tablespoons butter
  • 3/4 teaspoon salt
  • 3 eggs, separated
  • 3 green onions, thinly sliced
  • Optional: 1/2 che


  1. Preheat oven to 375F.
  2. Butter the sides and bottom of a 4-cup souffle or casserole dish.
  3. Warm buttermilk in a saucepan over medium heat.
  4. Stir in cornmeal.
  5. Cook, stirring often, until mixture is thick and smooth (about 3 min).
  6. Stir in butter and salt and remove from heat. Let cool.
  7. Whisk egg yolks into cornmeal mixture.
  8. Add green onions; stir well.
    1. Optional: Also add cheddar cheese (before stirring).
  9. Beat egg whites until soft peaks form.
  10. Add cornmeal to mixture, a little at a time, folding gently to avoid deflating.
  11. Scrape mixture into prepared pan.
  12. Bake for 25-30 minutes, until puffed, golden brown, and set.
  13. Serve immediately by spooning portions onto individual plates.

(Nothing indicates the source of this recipe, but the accompanying photo is labelled with Teresa Blackburn, presumably the photographer.)

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