Recipes

Dante’s Spoonbread

Charred-Corn-and-Roasted-Bone-Marrow-Spoonbread-with-Basil-Almond-Pesto
Photo by Jonathan Boncek

recipe heading-plus-icon

yields

4 servings

    Ingredients
  • 3 eggs
  • 2 cups buttermilk
  • 1 tablespoon sour cream
  • 1 tablespoon molasses
  • 1 cup flour
  • 1 cup cornmeal
  • ¾ cup sugar
  • 1 tablespoon baking powder
  • 1 tablespoon baking soda
steps
  1. Combine eggs, buttermilk, sour cream, and molasses in a bowl.
  2. In a separate bowl, combine flour, cornmeal, sugar, baking powder, and baking soda.
  3. Add egg-buttermilk mixture to the flour bowl and incorporate thoroughly.
  4. Distribute into 6, 4-ounce single-serving ramekins and bake at 400 degrees for 10-15 minutes until golden brown.
  • from Chef Eman Loubier of Dante’s Kitchen, New Orleans, LA

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