Tuesday, January 19, 2010

Soft Fluffy Cornbread

This is a peculiar sort of cornbread, I suppose, but MAN is it good! It's called spoonbread because you can't cut it, you have to spoon it. It's a sort of souffle, and even people who don't like cornbread tend to like it.

I got this recipe out of my old Betty Crocker's Cookbook.

Fluffy Spoon Bread
  • 1 1/2 cups boiling water
  • 1 cup cornmeal
  • 1 Tbs butter or margarine, softened
  • 3 eggs, separated
  • 1 cup buttermilk
  • 1 tsp salt
  • 1 tsp sugar
  • 1 tsp baking powder
  • 1/4 tsp soda

Heat oven to 375F. Grease 2-quart casserole. In large bowl, stir boiling water into cornmeal; to prevent lumping, continue stirring until mixture is cool. Blend in butter and egg yolks. Stir in buttermilk, salt, sugar, baking powder and soda.

Beat egg whites just until soft peaks form; fold into batter. Pour into casserole. Bake 45 to 50 minutes. Serve hot with butter.


YEAH, serve hot with butter! This stuff is heaven!



Gayle said...

Sounds great, Marian. Wouldn't that be good with chili or potato soup? YUM!

Marian Allen said...

Good with durn near everything! A REALLY good accompaniment to a veggie meal, especially sprinkled with cheese.... *'scuse me while I mop the drool off the keyboard....*

Donis Casey said...

How interesting! I'll definitely try this.