Anne's Parmesan Spoonbread

By t1bishop

After making several versions of the original spoonbread, Anne Quatrano was inspired to create this decidedly more decadent version to serve when. you're
prepared to splurge.

Ingredients

• 2 cups cornmeal
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 teaspoon baking soda
• 6 cups milk
• 1 cup buttermilk
• 1 cup heavy cream
• 1 cup (2 sticks) butter
• 5 eggs, lightly beaten
• 1 cup shredded Parmesan cheese
• Salt and pepper
• Dash Tabasco

Preparation

Step 1

Preheat oven to 375 degrees. Grease two 2-quart baking dishes (or 12 six-ounce ramekins). In a saucepan, combine cornmeal, baking powder,
salt and baking soda. Heat milk until scalding; add to the cornmeal mixture and stir over low heat until the mixture thickens, 5 to 7 minutes. Remove from heat; stir in buttermilk, cream and butter until butter is melted and mixture is well-combined. Fold in eggs and Parmesan. Season with salt, pepper and Tabasco. Transfer to baking dishes. Bake for 35-50 minutes, or until golden and puffed.