Watts Grocery Spoon Bread

Ingredients

• 2 teaspoons baking soda 
• 1 tablespoon butter softened
• 2 tablespoons butter 
• 1 cup buttermilk 
• 4 large eggs 
• 0.8 cup flour all-purpose
• 1 teaspoon thyme leaves fresh chopped
• 0.1 tsp ground pepper red
• 2 teaspoons salt 
• 2 tablespoons sugar 
• 1 cup whipping cream 
• 1.3 cups cornmeal plain white
• 2 tablespoons cornmeal plain white

Equipment

• bowl
• sauce pan
• oven
• whisk
• baking pan

Directions

1. Preheat oven to 37
2. Grease a 2 1/2-qt. souffl dish with 1 Tbsp. butter. Dust with 2 Tbsp. cornmeal. (Tap dish lightly to remove excess cornmeal.)
3. Combine 1 1/4 cups cornmeal and next 3 ingredients in a large bowl; make a well in center of mixture.
4. Bring 3 cups water to a boil in a saucepan over medium-high heat.
5. Remove from heat, and whisk into cornmeal mixture, whisking until smooth.
6. Add 2 Tbsp. butter, whisking until butter is melted. Cool 5 minutes.
7. Whisk together eggs and next 5 ingredients; whisk into cornmeal mixture.
8. Pour cornmeal mixture into prepared baking dish.
9. Bake at 375 for 45 to 50 minutes or until golden brown and center is almost set.
10. Serve immediately.