Saturday, April 23, 2011

Custard Topped Spoon Bread

This recipe (or the original anyway) is from the Joy of Cooking breakfast book from Eleanor.

Place an ungreased 8"X8" pan in a 350 degree oven to heat.
Whisk together:
1 c flour
3/4 c cornmeal
1 t bkg powder
1/2 t bkg soda

Whisk together in a large bowl:
2 large eggs, lightly beaten
2 T melted butter
2 c milk
2 T sugar
1 1 /2 T white vinegar

The original recipe says to add the dry ingredients to the wet. I added the wet to the dry since that bowl was larger and stir until just smooth of lumps.
I sprayed the warm baking dish with Pam spray and put the batter in it.

Add 1 c milk over the batter but don't stir. The original recipe says to use heavy cream which would probably be delicious and a bit more custardy, but this worked OK too.

Bake until top is puffed but still quivery and a knife inserted in center comes out clean, 45-50 minutes or so. Let stand for 10 minutes and serve.

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