by LocalSavour
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A&M's Testing Notes:
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Expand1 cup all-purpose flour Ask a question about this ingredient
3/4 cups stone ground corn meal (I use local Texas cornmeal) Ask a question about this ingredient
2 teaspoons baking powder Ask a question about this ingredient
1/2 teaspoon baking soda Ask a question about this ingredient
2 large organic eggs Ask a question about this ingredient
2 cups organic milk ( I use 2%) Ask a question about this ingredient
2 tablespoons melted unsalted organic butter + 2 teaspoons to grease your pan Ask a question about this ingredient
1 1/2 tablespoon white vinegar Ask a question about this ingredient
1 tablespoon real vanilla extract Ask a question about this ingredient
1 teaspoon ground nutmeg Ask a question about this ingredient
1/2 teaspoon sea salt Ask a question about this ingredient
1 cup heavy organic cream Ask a question about this ingredient
Preheat oven to 350 degrees. Place an un-greased 8x8-inch baking dish in the oven to warm.
Ask a question about this stepMix the dry ingredients together in a large bowl and set aside.
Ask a question about this stepIn 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.
Ask a question about this stepAdd the dry ingredients to the wet ingredients and slowly stir until batter is smooth and free of lumps.
Ask a question about this stepRemove heated dish from the oven and add the remaining 2 teaspoons butter.
Ask a question about this stepSlowly 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.
Ask a question about this stepBake 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!
Ask a question about this stepThank you for this; I have been trying to find a recipe similiar to a dish at a local Seattle restuarant called the Boat Street Kitchen. They do a "corn meal cake" that looks and sounds very much like this. Would you say that this is also close to Spider Cake? I have tried that, but have been disappointed with its dryness. I am very eager to see if this spoon bread will allow me to have the wonderful experience I have out at home. Thank you, I'll let you know how it compares.
My kids and I sometimes have breakfast for dinner. Spoon bread not being familiar to us here in central Canada we decided to give it a go. It was very rich but oh so comforting especially with the cold weather now nipping at our heals. With a small drizzle of maple syrup (which we have plenty of in these parts) made this the perfect breakfast for dinner!
Years ago when I had my son in Charlotte nc I had some spoon bread there. I never forgot it. Years later, seriously years later I wrote asking for the recipe. They wrote me back telling me they knew exactly what I was asking for but the chef had retired and had recently passed away. The recipe was not available. I've been on a quest ever since. I will try yours.
LocalSavour- I have a question...I'm short on baking dishes at the moment, could I use a 9" glass Pyrex pie pan to bake in?
Wow, I am definitely making this in the coming days...Thanks for sharing!
Paul mentions sugar. So do I need to add it?
I've made this twice now, and have not added sugar. With some maple syrup on top it doesn't need any added sugar IMO.
The original Joy of Cooking recipe from which this is derived calls for 2 tablespoons of sugar. I've made this version (the recipe posted here) four times now, adjusting things here and there -- there's a foodpickle thread on baking powder, where I describe what I did and why -- and frankly, I think it's better with the sugar. The sugar doesn't really add sweetness, but it brings out the flavors of the corn and the cream (and the nutmeg). And the dish doesn't taste too sweet when served with maple syrup and bacon, as recommended by the Joy of Cooking editors (1979 edition). That just MHO. ;o) P.S. I also think it's much better with just the one teaspoon of baking powder, as called for in the JOC.
Thanks hardlikearmour---will give this recipe a try today.
I've never made spoonbread before and was excited to try this recipe. After 1 hour and 15 minutes, my knife still wasn't coming out clean, and the edges were extremely brown. Let cool slightly and tried to eat, but the center was still too runny and tasted undercooked. Oh well, I tried.
You forgot the sugar which brings the flavors of vanilla and nutmeg
together.
I made this for my family on Christmas morning, it was loved by all.
Made this for breakfast this am. Used polenta, and had to do a mix of cream and half-and-half. Came out beautifully! I love the contrast between the cornbread and custard layers. This recipe is a keeper.
My wife and daughters awoke to the heavenly smell of the spoon bread coming from the kitchen, sat down and proceeded to enjoy its wonderful taste. While maple syrup is a nice compliment to the bread, I found its subtle sweetness most enjoyable, especialy since I do not like overly sweet food items. It is a great recipe, easy to make, and one that will bring about compliments from all. So double up on the ingredients at hand so that you can make it again soon. Compliments, LocalSavour!
I am sure you were TOPS upon waking them with the heavenly scents. So glad to hear you enjoyed the recipe... thank you and cheers to you, Bob!
This is scrumptious. A nice variation to the standard spoonbread recipe. I made it Christmas eve morning. Family loved it.Served with bacon, orange juice and freshly brewed dark coffee. Thanks.
Oh yes, coffee is a must! :) Thank you I am happy to hear you enjoyed it!
This is delicious. I made it this morning, the day after our big Christmas feast, and everyone loved it - even the pickiest. We served it as suggested with maple syrup and apple smoked bacon. IT WAS WONDERFUL!
Thank you Waverly...so happy to hear...cheers!
This recipe killed on Christmas morning. Served with bacon and maple syrup. Thanks, LocalSavour!
So glad to hear MH ~ thank you!
Enjoyed this today for Christmas breakfast. I substituted gluten free flour and 1/2 t xanthan gum for my gf husband. It was especially good with maple syrup and bacon, as suggested. One note about the cooking time. Mine was in for 50 minutes and that was probably a bit too long. In the flurry of Christmas morning activity I was not checking it as closely as I probably should have been - it was still really good.
Thank you gingerroot...glad to hear it graced your table this holiday! Love the gluten free ideas.
This divine recipe will grace many meals in our household. I made it spur of the moment this morning and had to use red wine vinegar. Cooked it in a large curved glass pyrex pan that my grandmother used to make spoon bread in. Any chance you are using Lamb's Stone Ground Yellow Cornmeal from Converse TX? Happy Christmas.
Thank you Miss Tobin! Why yes, it was Lamb's...I was so happy to discover a locally made and produced corn meal. Happy holidays to you as well ~ cheers!
Thank you to the Food52 Editors and Community but also the fabulous Sarah Shatz for her amazing photos...Cheers!
I love the sound of this. I think it just made the list for Christmas morning! Congratulations on your win!
Enjoy and thank you!
thank you!
congrats on your win! this is a beautiful recipe!
Thank you SO much arielleclementine...Your monkey bread is AWESOME...and tough to compete with my friend, it's becoming a big family favorite too! Thank you for the wonderful recipe. Cheers!
Congrats, LocalSavour! This will fast become one of our favorites.
ours too!
I'm thinking this wil be New Year's Day breakfast. Since we're hosting Christmas Dinner, breakfast on Saturday will be cold pizza from the night before... :)
oh cold pizza...gotta do that! :) Let me know how it turn out NYD, cheers!
Congratulations LocalSavour! I plan on making this Christmas morning. Happy Holidays!
That really is the best time to make it...put it in the oven and relax for a moment with your BIG cup of coffee...Enjoy and Happy Holidays to you too!
thank you again!
Awe shucks ...thank you so much ENunn! Let me know how it turns out and what your critics think. :)
Yum! I made this for brunch today, and since I don't own an 8" square baking dish, experimented with individual round straight-sided ramekins and it works! I had a mish-mosh of sizes, but I think if you use about ten 3 1/4" ramekins that are 2" tall and hold about 2/3 cup liquid, you'll have cute little rustic-looking spoon breads. Mine baked for 45 minutes, on a sturdy sheet pan. The knife never really came out "clean" though, so was not certain what I should've been looking for. Oh, and they pop right out of the well-greased ramekins. Bacon, maple syrup and butter is definitely the way to go here.
Thank you mrslarkin! I love the mini-sized custard spoon bread idea...thanks for sharing...cheers!
Wow! This is a fabulous fusion of corn bread, pancake, delicate custard delight. Each bite gets tastier and begs the next. We are having it with maple syrup, and then...in a bit will have it with jalapeno jack and cheddars. WOW! Oh...I said that. We also tried the gingerbread monkey bread....Two unique, versatile "go to" recipes.
Thank you so much...oh, the cheese sounds like a great idea too. Yes, monkey bread is also a big family favorite as well...I am thrilled you got to try them both! :)
I made this for brunch today along with a root vegetable hash. It was wonderful (first ate it plain, then with maple syrup, loved it both ways). It took me _much_ longer than 50 minutes to bake (more like 80 and it was still quite custardy in the middle) and my oven usually is pretty consistent with recipe cooking times. Not sure what the story is with that. In any event, we really enjoyed it. Thanks.
Glad you enjoyed it efood ~ thank you!
Wow, this looks so dreamy. It might have to take the place of my baked oatmeal.
Wow, this looks so dreamy. This might have to take the place of my baked oatmeal.
thank you chez danisse...oatmeal is always good too! :)
thank you so much!
WOW...congrats on your EP and finalist pick! I know this recipe very well, I have a savory version, a great versatile recipe: http://www.food52.com/recipes/7121_jalapeno_custard_cornbread
OH! oops, forgot to mention - an Excellent recipe...as they say, "thumbs up"!!
thank you so much! I will have to try your recipe too!
Congrats! This sounds really wonderful - a perfect comfort food.
thank you so much!
Can I make this using gluten free all purpose flour? Will I need to add xanthan gum to make it fluff properly? I've made gluten free corn bread before & it just didn't turn out like I hoped, someone told me about xanthan gum, thought I'd give it a go.
Oh my, this sounds divine! I'm certainly adding this to my Breakfast/Brunch recipes.
Congratulations on a really creative, slightly unusual dish. ;)
thank you so much ChefJune! Let me know how it turns out...enjoy!
many congratulations to you, LocalSavour! what a beautiful recipe!
Thank you so much arielleclementine! Congrats to you as well...monkey bread has always been a favorite of mine and I will be sure to try your recipe soon. Cheers!
Congrats on being a finalist, this sounds fantastic!
thank you so much gingerroot!
Yippeee! Congrats on the EP and making the finals, LocalSavour!!
Yay! I am thrilled...thank you!
thank you vvvanessa!
Wow, this looks very yummy and unique! Congrats!
A little sweet and little savory and not too difficult to make...my kids even devour it! thank you!
thank you so much!
Thank you...I hope you get a chance to make it! :)
Thank you so much!
Thanks it is...and it's fairly easy to make, just throw together and relax while your home fills with a wonderful aroma.
Me too - lovely.
thanks you!
It's a good one to have on hand year round ~ thanks!
Kristen is the Senior Editor of food52.
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A simple set of ingredients: butter, cornmeal, cream, vanilla, egg, flour, milk and nutmeg.
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Amanda goes it alone for this spoon bread, first mixing together the dry ingredients.
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Sand jar!
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Once the dry ingredients are whisked together, Amanda moves onto the wet ingredients.
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Milk, eggs, nutmeg melted butter, vanilla and a dash of white vinegar (trust us, it works!) mingle happily.
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Then, it's a slow, steady stir to combine the wet with the dry.
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A little more butter goes into a hot baking pan, which melts it and makes it easy to spread.
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In goes the batter, which starts to cook around the edges immediately because of the hot pan.
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The final touch: a puddle of cream poured slowly and steadily right into the center before baking.
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It puffs beautifully, doesn't it?
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I made this for brunch this morning and it was fantastic. Served it as suggested with bacon and maple syrup. This is a keeper and will find its way regularly to my brunch menu.