Buttermilk Spoon Bread with Sausage
Buttermilk Spoon Bread with Sausage
Buttermilk Spoon Bread with Sausage

Buttermilk Spoon Bread with Sausage

David Venable

We Southerners love our spoon bread and this basic recipe can be modified to your liking or to accommodate what you've got on hand.

Ingredients

  • 7 large eggs
  • 1/2 cup whipping cream
  • 4 cups water
  • 1-1/2 cups buttermilk
  • 1/2 cup (1 stick) butter, diced
  • 1-1/2 tsp salt
  • 1/2 tsp freshly ground black pepper
  • 2 cups yellow cornmeal
  • 1/2 lb sage sausage (or any savory sausage), cooked, crumbed, and drained on paper towels
  • 1/4 cup green pepper, diced
  • 1/4 cup red pepper, diced
  • 1/3 cup Parmesan or cheddar cheese, grated

Directions

Preheat oven to 350°F. Generously butter a 3-qt baking dish. Whisk eggs and cream in a large bowl to blend. Bring 4 cups water, buttermilk, butter, salt, and pepper to a boil in a large, heavy saucepan over medium-high heat. Gradually whisk in cornmeal. Reduce heat to medium-low. Simmer until thick and smooth, whisking frequently for about 4 minutes. Gradually whisk the hot cornmeal into the egg mixture. Gently fold in the sausage and peppers; then add the cheese. Incorporate with slow, steady movements so that they're well distributed, but not over mixed.
Transfer batter to the prepared dish. Bake, uncovered, until golden on top and gently set in the center, about 30 minutes. Let stand for 10 minutes. Serve warm, directly from dish.

Cook's Notes

Substitute hot Italian sausage for sage sausage if you’re looking for a little heat.

Print Recipe