Spoon Bread
The Junior League of Atlanta, Georgia
Atlanta Cooknotes | Ginny Carnes Gould
1-1/2 cups water-ground corn meal
1 teaspoon baking powder
1 teaspoon baking soda
1-1/4 teaspoon salt
2 eggs, beaten
3 cups buttermilk
2 tablespoons butter or margarine
3/4 cup milk
Preheat oven to 425°. Mix corn meal, baking powder, baking soda, and salt. Add beaten eggs and buttermilk; stir. Drop two tablespoons butter into a two-quart glass casserole, and place in oven to melt butter and heat dish. Swirl butter to coat dish and pour in spoon bread mixture. Pour milk over top. Do not stir. Bake for 25 to 30 minutes, or until center is done.
Yield: 8 servings
Notes:
Used butter
Found this was fully set in the center after about 25 minutes