Although called a bread, this dish has the consistency and taste of a savory pudding.
Although called a bread, this dish has the consistency and taste of a savory pudding.
Buttermilk Spoon Bread is a nice cross between askillet of hot cornbread, a cornmeal souffle, andcornbread dressing.
Credit: Antonis Achilleos; Prop Styling: Kathleen Varner; Food Styling: Emily Nabors Hall
This method adds height to the dish.
Generously grease a 2-quart casserole dish with butter.
Heat milk and buttermilk in a medium-size heavy saucepan over medium until steaming but not boiling.
(Look for small bubbles forming around edges of saucepan.)
(Scrape sides of saucepan as you whisk to prevent lumps from forming.)
Reduce heat to medium-low.
Cook, stirring often, until cornmeal dissolves completely and mixture thickens, 10 to 12 minutes.
Remove cornmeal mixture from heat.
Add butter, chopped thyme, salt, and pepper, stirring until butter melts and mixture is combined.
Let stand 10 minutes.
Place egg yolks in a medium bowl.
Stir in 2 cups of the cornmeal mixture until combined.
Transfer cornmeal-egg yolk mixture to remaining cornmeal mixture in saucepan, stirring quickly until combined.
(Mixture may still look a little grainy or lumpy.)
Spoon batter into prepared casserole dish.
Serve hot or warm.
