Boone Tavern Spoonbread

Total Time: 1 hr 45 mins Preparation Time: 25 mins Cook Time: 1 hr 20 mins

Ingredients

• Servings: 6
• 4 tablespoons unsalted butter (1 tbsp. softened, 3 tbsp. melted)
• 3 cups milk
• 1 1/4 cups white cornmeal (finely ground)
• 1 teaspoon baking powder
• 1 teaspoon fine salt
• 2 eggs, well beaten

Recipe

• 1 grease a 9" round cake pan with some of the softened butter. cut out a parchment paper circle to fit inside the pan, nestle it into the bottom, and grease the paper with the remaining softened butter. set the prepared pan aside.
• 2 in a 2-quart saucepan, bring the milk to a boil, whisking occasionally, over high heat. while whisking, pour in the cornmeal in a steady stream. whisk vigorously to incorporate the cornmeal, for about 1 minute. remove the pan from the heat and set aside to let the cornmeal mixture cool to room temperature.
• 3 heat oven to 350°. transfer the cornmeal mixture to the bowl of a standing mixer fitted with a paddle attachment. add the remaining butter, baking powder, salt, and eggs and mix on medium speed until uniform and aerated, about 15 minutes.
• 4 pour cornmeal batter into the prepared pan and bake until golden brown and puffy and a toothpick inserted in the center comes out clean, about 1 hour and 20 minutes. serve immediately.