BUTTERMILK SPOON BREAD

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Buttermilk Spoon Bread image

Provided by Bruce Aidells

Categories     Bread     Milk/Cream     Egg     Side     Bake     Christmas     Cornmeal     Bon Appétit     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 2 servings

Number Of Ingredients 8

7 large eggs
1/2 cup whipping cream
4 cups water
1 1/2 cups buttermilk
1/2 cup (1 stick) butter, diced
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
2 cups yellow cornmeal

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.

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