Warm Custard Spoon Bread

By DreiFromBK

Growing up my mother would often make golden Johnnycakes for breakfast and after several moves I had lost the original recipe card that she had given to me. One morning, I was craving Johnnycakes and stumbled across this simple yet decadent breakfast dish in The Joy of Cooking: Custard Spoon Bread. After making it a few times, I incorporated a few changes and ingredients to make this my own recipe that I now share with others. This dish has quickly become a family favorite and I am now starting my own family holiday traditions with Warm Custard Spoon Bread at the helm. Serve with pure maple syrup and crispy bacon.

Ingredients

• 1 cup all-purpose flour
• 3/4 cups stone ground corn meal (I use local Texas cornmeal)
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 2 large organic eggs
• 2 cups organic milk ( I use 2%)
• 2 tablespoons melted unsalted organic butter + 2 teaspoons to grease your pan
• 1 1/2 tablespoon white vinegar
• 1 tablespoon real vanilla extract
• 1 teaspoon ground nutmeg
• 1/2 teaspoon sea salt
• 1 cup heavy organic cream

Details

Servings 6
Adapted from food52.com

Preparation

Step 1

Preheat oven to 350 degrees. Place an un-greased 8x8-inch baking dish in the oven to warm.
Mix the dry ingredients together in a large bowl and set aside.
In a separate, large mixing bowl, whisk together all of the wet ingredients except the heavy cream. You will use the heavy cream at the end to finish off the dish.
Add the dry ingredients to the wet ingredients and slowly stir until batter is smooth and free of lumps.
Remove heated dish from the oven and add the remaining 2 teaspoons butter.
Slowly scrape the batter into the heated and now buttered pan and set dish on the oven rack. With the dish in the oven, slowly pour the cream over the batter, without stirring.
Bake for 45 to 50 minutes, or until the top layer is golden brown and a knife comes out clean. Remove from oven and let stand for 10 minutes before serving. Enjoy!