Recipe Database
Smoky Mountain Spoonbread
Smoky Mountain Spoonbread
2 oz liquid butter
1 c chopped onion
2 minced garlic cloves
1 c chopped turnip greens, drained
1 c plain cornmeal
1 1/2 tsp baking powder
1 tsp salt
1/8 tsp cayenne
2 c buttermilk
1 c diced country ham
1 tbs basil
8 oz sour cream
2 c sharp cheddar cheese, grated

Preheat oven to 350 degrees. Heat 2 tbs butter in cast iron skillet over medium high heat. Cook onion and garlic until onion is translucent but not brown, about 6 minutes, add greens cook about 30 seconds. Set Aside. Whisk together cornmeal, baking powder, and cayenne. In a sauce pan bring milk to a bare simmer over medium heat and add in a slow stream to cornmeal mixture, whisking. Whisk in remaining butter, stir in sour cream well, and gently drop by spoonfuls evenly on batter, letting it sink in. Sprinkle cheese evenly over batter and bake spoon bread for 40 minutes.

Performed LIVE at Dollywood for the First Annual Bluegrass and BBQ Festival.