Edna Lewis Spoonbread

Categories: breads

Ingredients

• 1 cup white cornmeal, stone ground preferred
• 1/2 tsp. salt
• 2 tsp. granulated sugar
• slightly heaping 1/4 tsp. baking soda
• 2 tsp. baking powder
• 3 eggs, lightly beaten
• 3 Tbsp. butter, plus more for serving
• 2 cups buttermilk
• Fresh snipped chives, optional garnish

Directions

1. Heat oven to 400 degrees.
2. Sift the cornmeal, salt, sugar, baking soda and baking powder into a large bowl and combine.
3. Make a well in the center and add the beaten eggs but do not incorporate them. Set aside.
4. Place the butter in a 1 1/2-quart soufflé dish or an 8-inch square baking dish and put it in the oven to heat just until the butter melts. (you don’t want the dish to get too hot).
5. Now vigorously stir the egg into the cornmeal mixture. Then as the buttermilk, stirring well.
6. Carefully remove the hot dish from the oven and tilt it around to coat with butter. Pour any excess butter from the dish into the batter and stir quickly to incorporate, then pour the batter into the hot baking dish.
7. Bake 35 minutes. Serve hot with additional butter and fresh chives, if desired.

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