Buttermilk Spoon Bread (GF)

Buttermilk Spoonbread (GF)

(4 servings)

Ingredients:

1½ cups Buttermilk

½ cup Ground Cornmeal (yellow or white)

2 tbsp. Unsalted Butter plus extra for dish

¾ tsp. Salt

3 large Fresh Eggs, separated

3 medium Green Onions, thinly sliced

Directions:

Butter sides and bottom of a 4-cup soufflé or casserole dish.  Set aside.  In a 3-qt. sauce pan, warm the buttermilk 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.  Whisk egg yolks into cornmeal mixture.  Add green onions, stir well.  In a large bowl, beat egg whites until soft peaks form.  Add to cornmeal mixture, a little at a time, folding gently to avoid deflating.  Scape mixture into prepared dish.  Place in a pre-heated 375-degree oven for 25-30 minutes.  Bake until puffed, golden brown and set.  Serve immediately.

Notes:              Always remember to check that

                         all ingredients are gluten-free.

Ideas For Future Efforts

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