Buttermilk Spoon Cornbread

A cousin to souffle, this moist, light as a feather cornbread takes just minutes to make.


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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Copyright © by Robin Benzle. All Rights Reserved