Ingredients:
2 C buttermilk
1 1/2 C stoneground yellow or white cornmeal
1 1/2 C water
1 tsp. salt
1 tbls. sugar
4 tbls. unsalted butter
2 tbls. fresh thyme or 1 tsp. dried thyme
5 eggs
1 tbls. baking powder
1 tsp. fresh ground black pepper
Directions:
Preheat oven to 425 degrees.
Butter a 2-quart casserole dish or lightly grease a heavy cast-iron skillet. Bring the buttermilk and 1 1/2 C water to boil in a saucepan. Sprinkle the cornmeal, salt and sugar into the liquid and whisk for 2 to 3 minutes until mixture thickens. Remove from heat and whisk in the butter and thyme. Set aside.
Whisk the eggs, baking powder and pepper together in a large bowl until the mixture is frothy. Whisk in the cornmeal mixture until the butter is blended. Pour the batter into the casserole dish or skillet. Bake the spoonbread for 30 minutes or until it is puffed and golden brown. Remove from oven and spoon onto individual plates to serve hot. Delicious served with bacon or sausage and maple syrup!
2 C buttermilk
1 1/2 C stoneground yellow or white cornmeal
1 1/2 C water
1 tsp. salt
1 tbls. sugar
4 tbls. unsalted butter
2 tbls. fresh thyme or 1 tsp. dried thyme
5 eggs
1 tbls. baking powder
1 tsp. fresh ground black pepper
Directions:
Preheat oven to 425 degrees.
Butter a 2-quart casserole dish or lightly grease a heavy cast-iron skillet. Bring the buttermilk and 1 1/2 C water to boil in a saucepan. Sprinkle the cornmeal, salt and sugar into the liquid and whisk for 2 to 3 minutes until mixture thickens. Remove from heat and whisk in the butter and thyme. Set aside.
Whisk the eggs, baking powder and pepper together in a large bowl until the mixture is frothy. Whisk in the cornmeal mixture until the butter is blended. Pour the batter into the casserole dish or skillet. Bake the spoonbread for 30 minutes or until it is puffed and golden brown. Remove from oven and spoon onto individual plates to serve hot. Delicious served with bacon or sausage and maple syrup!