Thursday, July 22, 2010

Custard-Topped Spoon Bread


-- 1 c. flour
-- 3/4 c. cornmeal
-- 1 tsp. baking powder
-- 1/2 tsp. baking soda
-- 2 large eggs, lightly beaten
-- 2 c. milk
-- 2 Tbs. warm, melted butter
-- 2 Tbs. sugar
-- 1 1/2 Tbs. white vinegar
-- 1/2 tsp. salt
-- 2 tsp. butter, softened or melted
-- 1 c. heavy cream

Position a rack in the lower third of the oven. Preheat the oven to 350F. Place an ungreased 8x8 baking dish in the oven to heat.

Whisk together thoroughly first four ingredients. Whisk next six together in a large bowl.

Add dry ingredients to wet, and stir just until the batter is smooth and free of lumps. Add 2 tsp. butter to the heated baking dish and tilt to coat the bottom evenly.

Scrape the batter into the baking dish and spread evenly. Set the dish on the oven rack. Pour cream over the batter slowly, without stirring.

Bake until the custard layer on top is puffed and golden brown but still quivery and a knife inserted into the center comes out clean, 45-50 mins. Remove from the oven and let stand for about 10 mins. before serving. Serve hot or warm.

Serves 8.

[taken from Joy of Cooking: All About Breakfast & Brunch by Irma S. Rombauer, Marion Rombauer Becker, Ethan Becker]

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