Sweet Buttermilk Spoon Breads Recipes

BUTTERMILK SPOON BREAD

Steps:

• Preheat oven to 350°F. Generously grease a 2-quart casserole dish with butter. Heat milk and buttermilk in a medium-size heavy saucepan over medium until steaming but not boiling. (Look for small bubbles forming around edges of saucepan.) Gradually pour cornmeal into milk mixture in a slow, steady stream, whisking or stirring with a large spoon. (Scrape sides of saucepan as you whisk to prevent lumps from forming.) Reduce heat to medium-low. Cook, stirring often, until cornmeal dissolves completely and mixture thickens, 10 to 12 minutes.
• Remove cornmeal mixture from heat. Add butter, chopped thyme, salt, and pepper, stirring until butter melts and mixture is combined. Let stand 10 minutes.
• Place egg yolks in a medium bowl. Stir in 2 cups of the cornmeal mixture until combined. Transfer cornmeal-egg yolk mixture to remaining cornmeal mixture in saucepan, stirring quickly until combined. (Mixture may still look a little grainy or lumpy.)
• Beat egg whites in a medium bowl with an electric mixer fitted with a whisk attachment on medium-high speed until stiff peaks form, about 1 ½ minutes. Gently fold egg whites into cornmeal mixture using a spatula or large spoon until mixture becomes a smooth batter with no streaks remaining.
• Spoon batter into prepared casserole dish. Bake in preheated oven until spoon bread is puffed up, firm, and lightly browned, 35 to 40 minutes. (Note that spoon bread will initially puff up to great heights but then deflate within minutes of leaving the oven.) Serve hot or warm.

SWEET BUTTERMILK SPOON BREADS

Steps:

• Butter and sugar six 2/3-to 3/4-cup ramekins. Bring 1 cup water and next 5 ingredients just to boil in medium saucepan, stirring occasionally. Gradually whisk in cornmeal. Reduce heat to low; stir until mixture is thick and creamy, about 2 minutes. Remove from heat. Stir in yolks.
• Beat egg whites and cream of tartar in medium bowl until soft peaks form. Stir 1/3 of whites into cornmeal mixture. Fold in remaining whites in 2 additions. Divide among ramekins. Place on rimmed baking sheet. DO AHEAD: Can be made 1 day ahead. Cover; chill.
• Preheat oven to 375°F. Bake spoon breads until almost set in center, about 22 minutes (26 minutes if chilled). Serve immediately with strawberry preserves.

BUTTERMILK SPOON BREAD

Steps:

• Preheat oven to 350°F. Generously butter 13x9x2-inch glass baking dish. Whisk eggs and cream in large bowl to blend. Bring 4 cups water, buttermilk, butter, salt, and pepper to boil in heavy large saucepan over medium-high heat. Gradually whisk in cornmeal. Reduce heat to medium-low. Simmer until thick and smooth, whisking frequently, about 4 minutes. Gradually whisk hot cornmeal into egg mixture. Transfer batter to prepared dish. Bake uncovered until golden on top and gently set in center, about 30 minutes. Let stand 10 minutes. Serve warm, directly from dish.

MOM'S SWEET BUTTERMILK CORN BREAD

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• Pour vegetable oil into a 10-inch cast-iron skillet and swirl oil to coat bottom and sides of skillet. Place skillet into preheated oven until very hot, 3 to 5 minutes. Remove skillet from oven.
• Whisk cornmeal, flour, sugar, baking powder, baking soda, and salt in a bowl. Beat eggs in a separate bowl and stir buttermilk into eggs. Pour half (2 tablespoons) of vegetable oil from the hot skillet into buttermilk mixture, retaining remaining oil in skillet, and beat until oil is incorporated. Mix buttermilk mixture into dry ingredients to make a smooth batter. Pour batter into skillet.
• Bake in the oven until top is golden brown, 18 to 20 minutes. Cut cornbread into servings while in skillet; serve warm.