Buttermilk Spoonbread

By kathryns

Souffle-like. Can also add 1/2 c shredded Cheddar cheese. 210 cal.

Ingredients

• 1-1/2 c buttermilk
• 1/2 c stone-ground yellow or white cornmeal
• 3/4 tsp salt
• 2 TB butter
• 3 eggs separated
• 3 green onion, thinly sliced

Preparation

Step 1

1. Preheat oven to 375. Butter sides and bottom of a 4-c soufflé or casserole dish.

2. Warm buttermilk in saucepan over med. heat. Stir in cornmeal. Cook, stirring often, until thick and smooth; approx. 3 min. 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 minutes until puffed, golden brown and set. Serve immediately by spooning portions onto individual plates.