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buttermilk "spoon" bread - arm and hammer recipe

Julie_Madawi avatar
Recipe by
Julie Madawi
@Julie_Madawi
Clermont, FL

This is a recipe that appeared in a 1949 Arm and Hammer Baking Soda Cookbook. I can't wait to try it with some butter, honey, or even maple syrup (maple syrple at our house). Great for breakfast with milk and fruit; or lunch, and dinner as a side dish.

yield 5 to 6
prep time 10 Min
cook time 1 Hr
method Bake

Ingredients For buttermilk "spoon" bread - arm and hammer recipe

  • 1 tsp
    salt
  • 1 c
    cornmeal, white
  • 1 c
    water, boiling
  • 2 c
    buttermilk
  • 2
    eggs, well beaten
  • 2 Tbsp
    shortening, melted
  • 1 tsp
    baking soda

How To Make buttermilk "spoon" bread - arm and hammer recipe

  • 1
    Preheat oven to 400 degrees F. Combine salt and corn meal. Add slowly to boiling water while stirring constantly to prevent lumping.
  • 2
    Add 1 1/2 cups of the buttermilk to cornmeal mixture; mix well. Add eggs and melted shortening. Stir until well blended.
  • 3
    Dissolve soda in remaining 1/2 cup of vinegar and milk. Add to corn meal mixture and stir until completely blended. Pour into greased 1 1/2-quart casserole.
  • 4
    Bake for 1 hour. Serve immediately with a spoon.
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