Fabulous Freelancer Foodie Recipe: Buttermilk Spoonbread

Fabulous Freelancer Foodie Recipe: Buttermilk Spoonbread

Whether it’s beef, chicken, or soup, this buttermilk spoonbread recipe is a welcome addition to any meal!

Note: adapted from a recipe that appeared in an issue of Relish.


  • 1 ½ cups buttermilk
  • ½ cup stone-ground yellow or white cornmeal
  • 2 tablespoons of butter
  • ¾ teaspoons of salt
  • 3 eggs, separated
  • 3 green onions, thinly sliced


  1. Make sure the oven has been preheated to 375 degrees Fahrenheit.
  2. Butter the sides and the bottom of a 4-cup souffle dish or casserole dish.
  3. Warm the buttermilk in a saucepan over medium heat and stir in the cornmeal.
  4. Continue to stir often for about 3 minutes until the mixture has reached a smooth and thick consistency.
  5. Stir in the salt and the butter, then allow the mixture to cool.
  6. Whisk the egg yolks into the mixture, following that with the green onions, stirring thoroughly.
  7. Beat the egg whites until peaks form. Add them to the cornmeal mixture a little at a time, folding gently to avoid deflation.
  8. Pour the completed mixture into a the buttered pan, using a spatula to retrieve any excess from the saucepan.
  9. Bake for 25 to 30 minutes until it’s puffed and golden brown.
  10. Serve immediately thereafter.

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