Serve ‘Em Up A Loving Spoonful
When I open my refrigerator and find a little extra buttermilk just lying around, waiting to be used, I can get into some trouble. There are so many great things to make with buttermilk. Here’s one of them. A tangy and scrumptious Buttermilk Spoonbread with Fresh Herbs. This dish is perfect with breakfast, lunch or dinner and it’s so easy to put together. This spoonbread sits perfectly in the middle of light as air souffle and cornbread.
Breakfast, Lunch or Dinner
I paired this Buttermilk Spoonbread with Fresh Herbs with poached eggs, for a different and easy Sunday brunch. I like the golden, yolks to run into the spoonbread! But, this delicious side dish goes well with almost anything you can imagine. Serve it with salad for lunch or alongside any dinner main course. It’s made with cornmeal, egg yolks and whipped egg whites to lighten up the texture. Try it with my “Buttermilk Unfried Chicken and Not Mashed Potatoes: https://wp.me/p9KEfL-1t8
What ever you choose to pair it with, I bet you’ll love it. Here’s the easy recipe.
Buttermilk Spoonbread with Fresh Herbs
Preheat oven to 375° and butter a 4 cup capacity souffle dish or casserole, set aside.
For the herbs, I used fresh chives and chopped scallions. You can use any combination of favorites, and choose to go with the meal you’re preparing. Some other favorites, fresh chopped rosemary, basil, sage, thyme, etc. Almost any combination will be delicious!
Into a mediums sized sauce pan, add 1 1/2 cup buttermilk and heat on medium low until simmering. Add 1/2 cup either white or yellow cornmeal. Cook until softened, about 5 minutes, stirring constantly. Remove from heat and add 2 tablespoon butter and 1/2 teaspoon salt. Let the mixture cool slightly.
Next, add 2 tablespoons chopped fresh chives and 3 chopped scallions. You can use all the scallions, don’t worry about discarding the darker green parts of the onions. Mix well.
Separate 3 eggs. Set the yolks aside. Whip the whites until soft fold.
Into the cornmeal mixture, stir in the egg yolks until completely combined. Next, fold in the whites, carefully to keep as much volume in the mixture as possible. This will keep the spoonbread light.
Pour the batter into the prepared pan and bake for about 25-30 minutes until lightly golden on top.
Serve an Enjoy!
Spoonbread, Buttermilk with Fresh Herbs
Ingredients
- 1 1/2 cups buttermilk
- 1/2 cup yellow or white cornmeal
- 2 tablespoons butter
- 1/2 teaspoon salt
- 3 eggs, separated
- 2 tablespoons chopped fresh chives
- 3 scallions, chopped
Instructions
- Preheat oven to 375° and butter a 4 cup capacity souffle dish or casserole, set aside.
- Into a mediums sized sauce pan, add 1 1/2 cup buttermilk and heat on medium low until simmering.
- Add 1/2 cup either white or yellow cornmeal.
- Cook until softened, about 5 minutes, stirring constantly.
- Remove from heat and add 2 tablespoon butter and 1/2 teaspoon salt.
- Let the mixture cool slightly.
- Next, add 2 tablespoons chopped fresh chives and 3 chopped scallions.
- Mix well to combine
- Separate 3 eggs.
- Set the yolks aside.
- Whip the whites until soft fold.
- Into the cornmeal mixture, stir in the egg yolks until completely combined.
- Next, fold in the whites, carefully to keep as much volume in the mixture as possible.
- This will keep the spoonbread light.
- Pour the batter into the prepared pan
- Bake for about 25-30 minutes until lightly golden on top.
- Serve an Enjoy!
Karen Harris https://www.bittersaltysoursweet.com
