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 Buttermilk Spoon Cornbread
A cousin to souffle, this moist, light as a feather cornbread takes just minutes to make. Ingredients
2 tablespoons butter 3/4 cup white cornmeal 1/2 teaspoon salt 1/2 teaspoon sugar 1/2 teaspoon baking soda 1 egg, beaten 1 1/2 cups buttermilk The Recipe
Preheat oven to 400 degrees. Place butter in a one quart casserole dish and place in oven to melt. Meanwhile, in a medium bowl, mix together cornmeal, salt, sugar and baking soda. Add egg and buttermilk and blend well. Pour into casserole dish. Bake 30 minutes, or until lightly golden. Serve with a smearing of butter (and maybe some peach jam) or as a side to fried chicken or ham - or put a scoop on top of your chili. Serves 4.
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