Description
Buttermilk Spoon Bread is a light, fluffy, and slightly sweet cornmeal-based bread perfect served warm with a drizzle of honey. Its unique texture, achieved by folding whipped egg whites into the cornmeal mixture, makes it a delightful side dish for any meal.
Ingredients
Scale
Primary Ingredients
- 5 tablespoons unsalted butter (71 grams, divided)
- 1½ cups whole milk (341 grams)
- 1½ cups buttermilk (341 grams)
- 1 cup finely ground white cornmeal (156 grams)
- 1¼ teaspoons kosher salt (4 grams)
- 1 tablespoon honey (22 grams)
- 3 large eggs (150 grams, separated)
- Turbinado or Raw sugar (optional, for topping)
Instructions
- Preheat and Prepare Dish: Preheat the oven to 350°F. Butter an 8×8-inch (2-quart) casserole dish with 2 tablespoons of the unsalted butter to prevent sticking.
- Heat Milk and Buttermilk: In a medium heavy-bottomed saucepan over medium heat, gently bring the whole milk and buttermilk to a very low simmer. Stir constantly until small bubbles form around the edges, making sure not to boil.
- Add Cornmeal and Cook: Slowly whisk the finely ground white cornmeal into the warm milk mixture, scraping the sides of the pan as you whisk to avoid lumps. Continue cooking while whisking or stirring constantly for 7-9 minutes until the cornmeal completely dissolves and the mixture thickens. Remove from heat.
- Incorporate Butter, Salt, and Honey: Stir the remaining 3 tablespoons of butter, kosher salt, and honey into the thickened cornmeal mixture until the butter melts and the mixture is smooth. Let it rest for 10 minutes to cool slightly.
- Mix Egg Yolks: Lightly whisk the 3 separated egg yolks in a medium bowl. Add 2 cups of the cooled cornmeal mixture to the yolks and whisk until incorporated. Then, combine this egg yolk mixture back into the saucepan with the remaining cornmeal mixture and whisk well.
- Whip Egg Whites: In a clean stand mixer bowl with the whisk attachment, beat the egg whites on medium-high speed until stiff peaks form.
- Fold Egg Whites Into Batter: Gently fold the whipped egg whites into the cornmeal batter using a spatula, carefully combining until no streaks remain, ensuring the batter stays airy and smooth without overmixing.
- Transfer and Top: Pour the batter into the prepared casserole dish. Optionally, sprinkle Turbinado or Raw sugar evenly on top to add a subtle crunch and sweetness.
- Bake: Bake the spoon bread at 350°F for 35-40 minutes until it is puffed up, firm to the touch, and lightly golden brown on top.
- Cool and Serve: Remove from the oven and transfer the dish to a cooling rack. Let it rest for about 5 minutes; the bread will gently deflate. Serve warm or hot, optionally drizzled with honey for added flavor.
Notes
- Using freshly separated egg whites and yolks is essential for the light texture.
- Ensure the milk and buttermilk do not boil when warming to avoid curdling.
- The Turbinado or Raw sugar topping is optional but adds a pleasant texture contrast.
- This bread is best served warm to enjoy its soft, moist texture.
- Leftovers can be refrigerated and gently reheated before serving.
