Recipe: Quick Spoon Bread (using white cornmeal and buttermilk)

QUICK SPOON BREAD

"Spoon bread is actually a porridge that is baked until light and fluffy."

1 tablespoon margarine or butter
1 egg
3/4 cup white cornmeal
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups buttermilk
margarine, butter or gravy (optional, for serving)

Heat oven to 400 degrees F.

Heat margarine in 1-quart casserole in oven until melted.

Beat egg in medium bowl. Stir in remaining ingredients. Pour into hot casserole.

Bake 30 to 35 minutes or until knife inserted in center comes out clean.

Serve hot and, if desired, with margarine, butter or gravy.

Makes 4 servings
From: Recipelink.com
Source: Recipe booklet: Back to Homemade, Betty Crocker Creative Recipes, No. 61, October 1991