Buttermilk Spoon Bread

• 7 large eggs
• 1/2 cup whipping cream
• 4 cups water
• 1 1/2 cups buttermilk
• 1/2 cup (1 stick) butter, diced
• 1 1/2 teaspoons salt
• 1/2 teaspoon freshly ground black pepper
• 2 cups yellow cornmeal

1. Preheat oven to 350F.
2. Generously butter 13x9x2-inch glass baking dish.
3. Whisk eggs and cream in large bowl to blend.
4. Bring 4 cups water, buttermilk, butter, salt, and pepper to boil in heavy large saucepan over medium-high heat.
5. Gradually whisk in cornmeal.
6. Reduce heat to medium-low.
7. Simmer until thick and smooth, whisking frequently, about 4 minutes.
8. Gradually whisk hot cornmeal into egg mixture.
9. Transfer batter to prepared dish.
10. Bake uncovered until golden on top and gently set in center, about 30 minutes.
11. Let stand 10 minutes.
12. Serve warm, directly from dish.

eggs, whipping cream, water, buttermilk, butter, salt, freshly ground black pepper, yellow cornmeal

Taken from www.epicurious.com/recipes/food/views/buttermilk-spoon-bread-233383 (may not work)