Spoonbread

This wonderful spoonbread is from Dante's Kitchen in New Orleans; see Chef Emanuel's instructive video. Dante's Kitchen bakes and serves it in a small cast iron skillet (ca. 4" diameter). I use an 8" diameter divided cast iron skillet (8 wedges). The ingredient amounts in the video are divided by three below; this amount fills my skillet twice, making 16 pieces.


Honey butter (duh!):

Dry:

Wet:

Instructions: