Target: 6 × 4 inches · landscape

Southern Cast-Iron Spoonbread

54 min · 8 servings

Ingredients

□ 1 1/4 cups fine-ground stone-ground white cornmeal

□ 2 cups whole milk, divided

□ 1 cup buttermilk, at room temperature

□ 3 tbsp unsalted butter, divided

□ 1 tsp kosher salt

□ 1/4 tsp freshly ground black pepper

□ 1 large egg, at room temperature

□ 1/2 tsp baking powder

Directions

1. Heat oven to 400 F with a 10-inch cast-iron skillet inside. Whisk 1/2 cup cold milk into cornmeal until smooth.

2. Warm remaining milk until steaming. Whisk in slurry and cook 8 to 10 minutes, stirring, until thick and smooth.

3. Stir in buttermilk, 2 tbsp butter, salt, and pepper; cool 5 minutes. Temper egg with porridge, fold it in, and butter the hot skillet with 1 tbsp butter.

4. Bake 22 to 26 minutes at 400 F until golden at the rim and set with no liquid wobble. Rest 5 minutes and serve by the spoonful.

Cook’s note: A gentle center wobble is right; a wet slosh means it needs more oven time.