Watts Grocery Spoon Bread

• 1 tablespoon butter, softened
• 2 tablespoons plain white cornmeal
• 1 1/4 cups plain white cornmeal
• 3/4 cup all-purpose flour
• 2 tablespoons sugar
• 2 teaspoons salt
• 2 tablespoons butter
• 4 large eggs
• 1 cup buttermilk
• 1 cup whipping cream
• 2 teaspoons baking soda
• 1 teaspoon chopped fresh thyme
• 1/8 to 1/4 tsp. ground red pepper

1. Preheat oven to 375u0b0. Grease a 2 1/2-qt. souffle dish with 1 Tbsp. butter. Dust with 2 Tbsp. cornmeal. (Tap dish lightly to remove excess cornmeal.)
2. Combine 1 1/4 cups cornmeal and next 3 ingredients in a large bowl; make a well in center of mixture.
3. Bring 3 cups water to a boil in a saucepan over medium-high heat. Remove from heat, and whisk into cornmeal mixture, whisking until smooth. Add 2 Tbsp. butter, whisking until butter is melted. Cool 5 minutes.
4. Whisk together eggs and next 5 ingredients; whisk into cornmeal mixture. Pour cornmeal mixture into prepared baking dish.
5. Bake at 375u0b0 for 45 to 50 minutes or until golden brown and center is almost set. Serve immediately.

butter, white cornmeal, white cornmeal, flour, sugar, salt, butter, eggs, buttermilk, whipping cream, baking soda, thyme, ground red pepper

Taken from www.myrecipes.com/recipe/watts-grocery-spoon-bread (may not work)