BUTTERMILK SPOON BREAD
4 servings
Preheat the oven to 350°F.
Place in a large bowl:
- 1 cup (160g) fine white cornmeal, preferably stone-ground
Pour over:
- 1 ½ cups (355g) boiling water
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
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)
If you opt for adding the milk or half-and-half, it will take the spoon bread longer to bake, about 1 hour.