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

  • 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

  1. Preheat oven to 400 degrees F. Combine salt and corn meal. Add slowly to boiling water while stirring constantly to prevent lumping.
  2. Add 1 1/2 cups of the buttermilk to cornmeal mixture; mix well. Add eggs and melted shortening. Stir until well blended.
  3. Dissolve 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.
  4. Bake for 1 hour. Serve immediately with a spoon.

Printable Recipe Card

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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