buttermilk "spoon" bread - arm and hammer recipe

Name: Buttermilk "Spoon" Bread - Arm and Hammer Recipe
Prep time: 10 min
Cook time: 1 h
Yield: 5
Cuisine: Southern
Ingredients: 1 teaspoon(s) salt; 1 cup(s) cornmeal, white; 1 cup(s) water, boiling; 2 cup(s) buttermilk; 2 - eggs, well beaten; 2 tablespoon(s) shortening, melted; 1 teaspoon(s) baking soda

38 Pinches

Julie Madawi

Clermont, FL

Updated on Sep 26, 2014

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.

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prep time 10 Min

cook time 1 Hr

method Bake

yield 5 to 6

Ingredients

1 teaspoon salt
1 cup cornmeal, white
1 cup water, boiling
2 cups buttermilk
2 - eggs, well beaten
2 tablespoons shortening, melted
1 teaspoon baking soda

How To Make buttermilk "spoon" bread - arm and hammer recipe

Step 1

Preheat oven to 400 degrees F. Combine salt and corn meal. Add slowly to boiling water while stirring constantly to prevent lumping.

Step 2

Add 1 1/2 cups of the buttermilk to cornmeal mixture; mix well. Add eggs and melted shortening. Stir until well blended.
Step 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.
Step 4

Bake for 1 hour. Serve immediately with a spoon.
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