Name: Spoonbread
Yield: Serves 4 to 6
Cuisine: American
Ingredients: 1 cup buttermilk; 2 cups stone-ground yellow cornmeal; 1 cup heavy cream; ¼ cup freshly grated Parmigiano-Reggiano; 4 cups water; 8 tablespoons butter (1 stick), cut into tablespoons; ¼ teaspoon freshly ground white pepper; 7 eggs; 1 teaspoon salt

Preparation info

Serves
4 to 6

Difficulty
Easy

Appears in

America's Best Chefs Cook with Jeremiah Tower

By Jeremiah Tower

Published 2003

About

Frank serves this soft corn-bread with Louisiana Rabbit with Wild Mushrooms, which you’ll find on. It would also go well with roast chicken, fried fish, or even Thanksgiving dinner.

Ingredients

8 tablespoons butter (1 stick), cut into tablespoons
4 cups

Method

Preheat the oven to 400°F.

Bring the butter and water to a boil in a 3-quart saucepan. When the butter is completely melted, slowly and gradually swirl in the cornmeal. Cook over mediu

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Spoonbread

Ingredients

Method

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