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!):
- 1 Tbsp. honey
- 3 Tbsp. butter
Dry:
- 2/3 cup cornmeal
- 2/3 cup flour
- 1/2 cup sugar
- 2/3 Tbsp. baking powder
- 2/3 Tbsp. baking soda
- Salt/pepper to taste
Wet:
- 1/3 quart buttermilk
- 2 eggs
- 1.5 Tbsp. sour cream
- 1.5 Tbsp. molasses
Instructions:
- Preheat oven and small cast iron skillet (or cupcake pan) to 400 degrees F.
- Mix honey into butter (heat butter slightly in microwave to soften if necessary).
- Mix dry ingredients in a mixing bowl.
- Mix wet ingredients in another mixing bowl.
- Pour wet into dry, then fold/whisk until uniform.
- Grease hot skillet (e.g., pour oil into one section and use brush to cover all surfaces).
- Pour batter into skillet. Leave some room; it will rise while baking.
- Bake 20' at 400 F., until golden brown.
- Break top slightly with sharp knife, then top with dollup of honey butter while hot.
- Remove from pan and serve immediately!