Custard-Topped Spoon Bread

Joy of Cooking

1 cup AP flour

3/4 cup stone-ground cornmeal

1 tsp baking powder

1/2 tsp baking soda

2 eggs, lightly beaten

2 cups milk

4 Tbsp melted butter, separated (2/2)

2 Tbsp sugar

1/2 tsp salt

1 1/2 Tbsp white vinegar

1 cup cream

Maple syrup, for serving

Position a rack in the lower third of the oven. Place an ungreased 8×8 baking dish on that rack. Heat the oven to 350.

Combine the flour, cornmeal, baking soda, and baking powder. In a large bowl, whisk together the eggs, milk, 2 tablespoons of the butter, sugar, salt, and vinegar. Add the dry ingredients to the wet and stir together until smooth and free of lumps. Don’t overmix.

Place the other 2 tablespoons of butter in the heated baking dish and tilt to coat the bottom of the dish. Pour the batter into the baking dish. Place the dish back on the oven rack. Over the batter, pour the cream slowly and evenly.

Bake until the custard on top is puffed and golden brown but still quivery and a knife inserted in the center comes out mostly clean, 50 to 60 minutes. Remove from the oven and let sstand for about 10 minutes before serving. Serve with maple syrup.

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