Spoonbread

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 water
  • 2 cups stone-ground yellow cornmeal
  • 1 cup heavy cream
  • 1 cup buttermilk
  • 7 eggs
  • ¼ cup freshly grated Parmigiano-Reggiano
  • 1 teaspoon salt
  • ¼ teaspoon freshly ground white pepper

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 medium heat, stirring or whisking all the time, for 3 to 5 minutes, or until thick and smooth. Stir in the cream and buttermilk. Remove from the heat and let cool.

Whisk in the eggs and then the cheese, salt, and white pepper.

Butter a 3-quart casserole and pour in the spoonbread. Bake until just set, 20 to 25 minutes.

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