Buttermilk Spoonbread (guest post)

Buttermilk Spoonbread (gluten free) | www.theroastedroot.net

Good morrow, mates! Stephanie with Girl Versus Dough is joining us today with her recipe for buttermilk spoonbread!  I came across Stephanie’s blog eons ago and was instantly sucked in by her style of writing and consistently delicious recipes. She’s an incredibly talented baker AND cook, whipping up tasty eats like these Sweet Potato Marshmallow Cinnamon Rolls, and these (my favorite – – – >) Blackened Salmon + Mango Tacos. . .

. . . Plus, I like the things she tells me. She gives good blog.

For those of you who missed this post, let me fill you in on what’s going on during the month of January, both on my blog as well as behind the scenes. Two handfuls of my great blogger friends are guest posting on The Roasted Root this month. I’m intermittently popping in to say hello and to show you some goods. The reason for this is to work with with my editor on editing and buttoning up Let Them Eat Kale!, (which I turned in Jan. 1), and also to finish up some food-related side projects. The added bonus to these guest posts is you get to meet the people I chat with each and every day, try their tasty recipes, and blog stalk their sweet hineys.

I’m going to pass the mic to Stephanie so she can tell you about her scrumtrulescent Buttermilk Spoonbread!

– – –

Howdy ho, The Roasted Root readers! My name is Stephanie and I blog over at Girl Versus Dough about baking bread and other adventures. I’m so honored to be posting on Julia’s lovely space today while she takes on the world (but seriously, girlfriend has two cookbooks coming out this year. WHAT) and I sit here eating a massive bowlful of this buttermilk spoonbread. We all do our part.

Buttermilk Spoonbread (gluten free) | www.theroastedroot.net

Have you ever tried spoonbread before? I’ve made it a couple of times in different ways, but this recipe is my favorite version so far. It’s light and fluffy, like a souffle, but with a slight tang and zing and pop! and wow! (sorry, got carried away there) from the green onions and buttermilk. My only regret is that I didn’t add a heap of shredded cheese to the mixture but I assure you, even without it, I want to sing from the rooftops about how much I love this stuff.

Oh, and the bonus? It’s naturally gluten free. My favorite GF recipes are the ones where a) you can’t tell it’s gluten free and b) it doesn’t have a smattering of weird or hard-to-find ingredients, and this one fits the bill. I don’t particularly aim to eat gluten free every day, but I have friends and family who do and I know they’d love to chow down on this bread as much as I do. It’s simple, it’s easy, it’s delicious. What more could you want in life, really?

Buttermilk Spoonbread (gluten free) | www.theroastedroot.net

So here’s what you need to do this week: Make this spoonbread. Serve it on the side with a bowl of one of Julia’s delectable chilis or soups. Devour all of the above. Immediately collapse into food coma bliss. That’s what’s on my agenda, anyway.

Buttermilk Spoonbread (gluten free) | www.theroastedroot.net

Recipe adapted slightly from Relish

Buttermilk Spoonbread (gluten free) | www.theroastedroot.net

Buttermilk Spoonbread (guest post)

Author: Julia
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Ingredients

  • 1 1/2 cups buttermilk
  • 1/2 cup fine-ground cornmeal
  • 2 tablespoons unsalted butter
  • 3/4 teaspoon salt
  • 3 eggs separated
  • 3 green onions sliced

Instructions

  1. Heat oven to 375 degrees F (350 degrees F if using a dark or nonstick dish). Butter bottom and sides of a 4 to 6-cup souffle dish.
  2. In a medium saucepan over medium heat, heat buttermilk until warm to the touch. Add cornmeal; stir 2 to 3 minutes until thickened and smooth. Remove from heat. Stir in butter and salt. Let cool slightly.
  3. Meanwhile, beat egg whites until soft peaks form. Stir egg yolks and green onions into cornmeal mixture until well combined, then gently and carefully fold in egg whites.
  4. Pour batter evenly into prepared dish. Bake 30 to 35 minutes until bread is set, puffy and golden brown on top. Serve immediately.

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Comments

  1. Taylor @ FoodFaithFitness

    Confession: I have NEVER had spoonbread. BUT, I have a slightly unhealthy obsession with cornbread ever since moving to the USA (we don’t do cornbread in Canada where I am from.) I gotta get this in my face, like, yesterday.
    Pinned!

    Reply
  2. Julie

    I freaking LOVE LOVE LOVE spoonbread. Usually, I make a recipe that my hubby can then pour honey all over, but this looks awesome. I’m kind of wanting a plate for breakfast. If that’s wrong, I don’t want to be right (I think that’s a song). Have a wonderful week to both of you. (Side note: I just love it when it’s aJulia and Stephanie combo. It’s like it’s a sign. The sign right now is that I’m up too early.) Love you both!

    Reply
    1. Julia Post author

      We Californians wouldn’t know a spoonbread if it bit us in the ass, which is yet another reason why I need to venture over to IL. If it were up to me, I’d eat all foods with a spoon for the rest of forever. Although that might a damper on my meat-eating experiences…..NEVERTHELESS: spoonbread is looking mighty fine, and I’m fantasizing about melted butter, honey, and spoonbread all mixed together in a bowl. P.S. thank you for singing to me in the wee hours of the morn. 🙂

      Reply
      1. Julie

        I *think* it’s more of a southern thing. My southern grandmother used to make it all of the time, and my northern one didn’t. I’m not sure that this is right or not, but it’s my guess. Or, Ma-Ma just had better taste in food than Grandma did. That’s probably more like it. Grandma used to make oyster dressing for Christmas (ugh ugh ugh). Ma-Ma did the cornbread type. Proof right there. 🙂

        Reply
        1. Julie

          P.S. I’m sure as hell not moving to Canada. No cornbread and colder than crap. Uh. No thanks, no matter how pretty it is. Two strikes and you are out. Not that anyone has asked me to even visit Canada, but that’s small stuff. Here’s to praying no grandchild of mine ends up there.

          Reply
          1. Julia Post author

            Haha!! I went to Canada once in the spring time – THE SPRING TIME!! – and got frost bite on my nose – FROST BITE ON MY NOSE!! – that’s no lie. I did enjoy my stay up there, but the lack of cornbread and the frost bite doesn’t exactly light a fire under my ass to go move up there either. Sounds like we’re safe at base. 😉

            Reply
  3. Stephanie @ Girl Versus Dough

    One. Momma Swope = LOVE. Two. Thanks for letting me post on your bloggity blog today, dear friend! Can we just meet in real life already and eat massive amounts of spoonbread and chili and drink wine (well, post-baby, that is) together?? It needs to happen.

    Reply
    1. Julia Post author

      Momma Swope makes my heart swell, fo sho! Thanks for hoping over with your dandy spoonbread. I just learned what I’ve been missing all these years. It’s spoonbread. Totes magotes, as you and Paul Rudd would say 😉

      Reply
  4. Joanne T Ferguson

    G’day! Always nice meeting someone new!
    Being American born and bred, now an Aussie, I have never had spoonbread but interestingly I am making it for a project to be released soon too!
    Your photo looks YUM!
    Cheers! Joanne

    Reply
  5. Tieghan

    Give me!! I love spoon bread and Stephanie did and incredible job with this. It looks amazing, but then again I would expect nothing less from her!

    Reply
  6. Lindsay

    For some reason, I guess the gorgeous photos, this looked so intimidating to make. Then, I read the recipe-so simple and so few ingredients! Perfect!

    Reply

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