Recipe by BeachGirl
My Virginia aunt's old family recipe, thus the name Dominion. It's similar to cornbread in taste, but is much softer and should be served with a spoon, rather than cut. This is a comfort food for me, bringing back memories of my childhood. Delicious served with seafood!
Top Review by Aroostook
What a delicate version of a cornbread. Can't belive the difference cooking the cornmeal has on the texture. Spoonbread! Wonderful stuff!! Cooked this in a castiron fry pan and served it with maple syrup that we had just finished boiling down today. The grandkids loved it!! Thanks for posting a family treasure.
- 1 cup cornmeal (I prefer yellow)
- 2 cups boiling water
- 2 1⁄2 teaspoons salt
- 1⁄2 teaspoon baking soda
- 1 1⁄2 teaspoons baking powder
- 2 whole eggs
- 1 cup buttermilk
Directions See How It's Made
- Preheat oven to 350°F.
- Spray 9x9-inch baking dish with non-stick cooking spray.
- Place cornmeal in pot.
- Pour boiling water over cornmeal, stirring to moisten.
- Cook cornmeal over low heat for 5 minutes stirring frequently, to form a "mush".
- Add salt, baking powder, baking soda, eggs, and buttermilk.
- Stir to mix well.
- **When you add baking soda and baking powder, this mixture will foam up, so be sure to use a larger pot than you think you'll need.
- **Immediately pour batter into prepared 1-1/2 quart casserole casserole.
- Bake 50-60 minutes or until set in the middle and lightly browned on top.