Recipe for spoonbread please

[BethAndHerBrood]

I saw this mentioned on another thread, have looked for a recipe but they all seem to be american. I need imperial measurements!

And is buttermilk essential?

Smitten Kitchen always delivers

And I've made it into metric for you as I assume that's what you meant:

170g cornmeal
650ml whole milk
60g unsalted butter, plus additional for greasing dish
325g sweetcorn kernels (from 3 to 4 ears of sweetcorn, or frozen, if defrosted and well drained)
1 teaspoon sugar
1 teaspoon salt
1/8 teaspoon cayenne
3 large eggs, separated
1/4 teaspoon cream of tartar

(Also you can use a substitute for buttermilk: add a tablespoon of lemon juice or white vinegar to 250ml milk, mix, let stand for 5 mins, then use in whatever recipe it was that called for buttermilk.)

This looks really interesting. Why is it called spoonbread? Is it really soft?

Thanks for that.

Metric/imperial, i never know which one!

I shall add the ingrediants to my shopping list.

It's basically cornbread but made softer with more liquid and lighter by whipping the egg whites, so it's soft and a bit custardy in the middle. I assume it's called spoonbread because instead of being able to cut it into squares or wedges like cornbread, you spoon it out of the dish. It's lovely!

I found another recipe that looks a lot more basic and doesn't use actual sweetcorn, just cornmeal: bakingbites.com/2008/03/buttermilk-spoon-bread/ and converted to metric for you OP if you want to try this one instead - can't vouch for it like Smitten Kitchen though :
355ml milk (low fat is fine)
120ml buttermilk
170g yellow cornmeal
30g butter
1 tsp salt
4 large eggs, separated and at room temperature
1 Tbsp sugar

The recipe says you can add any flavours you like to the base recipe before you fold in the egg whites so that makes me think you could add in jalapenos and grated cheddar - my favourite cornbread flavour, mmm.

Thanks for this. the wonderful person who mentioned it on the other thread (sorry, have completely lost track of who said what) said it's supposed to be quite gooey in the middle like a souffle but you can cook it a bit longer to solidify it more if you want to (ie like I'd have to do to make anti-goo dd1 eat it!).