Dante's Spoonbread

By LRay

The Local Palate, November 2014, page 120.

from Chef Eman Loubier of Dante’s Kitchen in New Orleans, Louisiana

Photo by Jonathan Boncek

Ingredients

• 3 eggs
• 2 cups buttermilk
• 1 tablespoon sour cream
• 1 tablespoon molasses
• 1 cup flour
• 1 cup cornmeal
• 3/4 cup sugar
• 1 tablespoon baking powder
• 1 tablespoon baking soda

Details

Servings 3
Adapted from localpalatemag.com

Preparation

Step 1

Directions

Combine eggs, buttermilk, sour cream, and molasses in a bowl.

In a separate bowl, combine flour, cornmeal, sugar, baking powder, and baking soda.

Add egg-buttermilk mixture to the flour bowl and incorporate thoroughly.

Distribute into 6, 4-ounce single-serving ramekins and bake at 400 degrees for 10-15 minutes until golden brown.