Buttermilk "Spoon" Bread - Arm and Hammer Recipe

Buttermilk Spoon Bread - Arm And Hammer Recipe

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Julie Madawi

By
@Julie_Madawi

This is a recipe that appeared in a 1949 Arm and Hammer Baking Soda Cookbook. I can't wait to try it with some butter, honey, or even maple syrup (maple syrple at our house). Great for breakfast with milk and fruit; or lunch, and dinner as a side dish.

Rating:

☆☆☆☆☆ 0 votes

Serves:
5 to 6
Prep:
10 Min
Cook:
1 Hr
Method:
Bake

Ingredients

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1 tsp
salt
1 c
cornmeal, white
1 c
water, boiling
2 c
buttermilk
2
eggs, well beaten
2 Tbsp
shortening, melted
1 tsp
baking soda

How to Make Buttermilk "Spoon" Bread - Arm and Hammer Recipe

Step-by-Step

  • 1Preheat oven to 400 degrees F. Combine salt and corn meal. Add slowly to boiling water while stirring constantly to prevent lumping.
  • 2Add 1 1/2 cups of the buttermilk to cornmeal mixture; mix well. Add eggs and melted shortening. Stir until well blended.
  • 3Dissolve soda in remaining 1/2 cup of vinegar and milk. Add to corn meal mixture and stir until completely blended. Pour into greased 1 1/2-quart casserole.
  • 4Bake for 1 hour. Serve immediately with a spoon.

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About Buttermilk "Spoon" Bread - Arm and Hammer Recipe

Main Ingredient: Rice/Grains
Regional Style: Southern
Dietary Needs: Low Fat
Other Tag: Heirloom




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