Buttermilk Spoonbread

Light, savory and soufflé-like, this spoonbread is made with buttermilk, which gives it a sweet-tangy flavor.

For a more mellow taste, add 1/2 cup shredded Cheddar cheese to the mixture, along with the green onions.

Serves: 4 Save

Ingredients (6)

  • 1 1/2 cup buttermilk
  • 1/2 cup stone-ground yellow or white cornmeal
  • 2 tablespoon butter
  • 3/4 teaspoon salt
  • 3 eggs, separated
  • 3 green onions, thinly sliced


  1. Preheat oven to 375F. Butter the sides and bottom of a 4-cup soufflé or casserole dish.
  2. Warm buttermilk in a saucepan over medium heat. Stir in cornmeal. Cook, stirring often, until mixture is thick and smooth, about 3 minutes. Stir in butter and salt and remove from heat. Let cool.
  3. Whisk egg yolks into cornmeal mixture. Add green onions; stir well.
  4. Beat egg whites until soft peaks form. Add to cornmeal mixture, a little at a time, folding gently to avoid deflating.
  5. Scrape mixture into prepared pan. Bake 25 to 30 minutes, until puffed, golden brown and set. Serve immediately by spooning portions onto individual plates.

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