Buttermilk Spoon Bread

Course: bread/side dish

Cuisine: American

Prep Time: 15

Cook Time: 50

Total Time: 1 5

Servings: people

Calories: 232kcal

Author: Becky Hardin

If you love cornbread, you are sure to love this buttermilk spoon bread! With just the right amount of sweetness, this spoon pudding is sure to be a hit with everyone you serve it to!

Step-by-step photos can be seen below the recipe card.

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Equipment

Kitchen Scale (optional)
8x8-inch Baking Pan

Ingredients

5 tablespoons unsalted butter 71 grams, divided
1½ cups whole milk 341 grams
1½ cups buttermilk 341 grams (see note)
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 oven to 350°F and butter an 8x8-inch (2-quart) casserole dish with 2 tablespoons of butter.
5 tablespoons unsalted butter
In a medium, heavy-bottomed saucepan set over medium heat, bring the milk and buttermilk to a very low simmer (stirring constantly) just until small bubbles begin forming around the edges of the saucepan.
1½ cups whole milk, 1½ cups buttermilk
Slowly pour the cornmeal into the milk/buttermilk, whisking continuously. Remember to scrape the sides of the pan as you whisk. Cook, whisking or stirring constantly, until cornmeal dissolves and the mixture thickens, about 7-9 minutes. Take the cornmeal off the heat and stir in the remaining 3 tablespoons of butter and all of the salt and honey. Stir until the butter melts, and let the mixture rest for 10 minutes.
1 cup finely ground white cornmeal, 1¼ teaspoons kosher salt, 1 tablespoon honey
Place the egg yolks in a medium bowl and whisk lightly. Add 2 cups of the cooled cornmeal and whisk until incorporated. Pour the egg yolk/cornmeal mixture back into the remaining cornmeal (in the saucepan) and whisk until combined.
3 large eggs
In a clean bowl of a stand mixer fitted with the whisk attachment, beat the egg whites on medium-high speed, with the whisk attachment, until stiff peaks form. Gently fold the egg whites into the cornmeal mixture until no streaks remain and the batter is smooth. Do not over-mix.
Carefully transfer the batter into the prepared dish and sprinkle with Turbinado or Raw sugar, if desired. Bake at 350°F for 35-40 minutes, or until the bread is puffed, firm, and light golden brown. Transfer the bread to a cooling rack and let it sit for about 5 minutes. It will deflate within a few minutes after removing from the oven.
Turbinado or Raw sugar
Serve warm (or hot) and with a drizzle of honey (if desired).

Notes

Buttermilk: If you don’t have buttermilk, follow this simple homemade buttermilk recipe.
Ground white cornmeal is best for this recipe.
You can mix in some add-ins like bacon pieces or chives to the batter if you like.
Beat the egg whites well until they form stiff peaks. This will help to keep the bread light and fluffy.
Bake the bread in a fully -preheated oven so it cooks through evenly.
Nutritional information does not include optional ingredients.

Storage: Store buttermilk spoon bread in an airtight container in the refrigerator for up to 5 days.

Nutrition