Warm Custard Spoon Bread
- Preparing Time: 30 minutes
- Total Time: 1 hour and 30 minutes
- Served Person: 0
- 1/2 teaspoon sea salt
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 2 teaspoons baking powder
- 1 teaspoon ground nutmeg
- 2 large organic eggs
- 1 tablespoon real vanilla extract
- 3/4 cups stone ground corn meal (i use local texas cornmeal)
- 2 cups organic milk ( i use 2%)
- 2 tablespoons melted unsalted organic butter + 2 teaspoons to g
- 1 1/2 tablespoon white vinegar
- 1 cup heavy organic cream
- Carbohydrate 99.2194200032338 g
- Cholesterol 846 mg
- Fat 21.8988800000153 g
- Fiber 3.85100004309416 g
- Protein 37.6677400000153 g
- Saturated Fat 6.96244000000256 g
- Serving Size 1 1 recipe (724g)
- Sodium 4096.9240000023 mg
- Sugar 95.3684199601396 g
- Trans Fat 3.8881360000092 g
- Calories 785 calories
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.
