This is a magical recipe from the New Joy of Cooking. You throw a bunch of things in baking pan with very little care and when it comes out of the oven it is a delicious corn spoon bread with a layer of custard on top. Magic! I tried to make a gluten-free version recently and I am sad to report that the magic spell may require wheat flour. I am going to post the original recipe because it would make me happy if my wheat eating friends and family would make it. It is best served warm with maple syrup for a not too sweet desert or a very decadent brunch. I used to make it to use up the heavy cream that I had left over from baking pies (brushing the tops of pie crusts hardly uses any and I hate to waste it).
I may try to make a gluten-free version using quinoa flour….I’ll let you know how it goes.
***since posting this I was successful in making a gluten-free version of this spoonbread recipe. You can find it here***
- 1 cup all-purpose flour (white, wheat flour)
- 3/4 cup cornmeal
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 2 eggs
- 2 cups milk
- 2 Tablespoons plus 2 teaspoons melted
- 1 and 1/2 Tablespoon white vinegar
- 2 Tablespoons sugar
- 1/2 teaspoon salt
- 1 cup heavy cream
- Put the butter in an 8×8 baking pan. Place the pan in the oven and turn the heat on to 350 degrees.
- Combine the flour, cornmeal, baking powder and baking soda in a medium bowl.
- In a large bowl, gently whisk the eggs, milk, white vinegar, sugar and salt together.
- Check to see if the butter is melted. When it is, swirl it around the entire pan to coat the bottom and then pour the extra melted butter into the eggs, whisking to combine.
- Add the dry ingredients to the wet and stir to get the lumps out.
- Pour the batter into the heated baking pan.
- Pour the cup of heavy creme all over the top of the batter. It does not matter how you do this….it just ends up working itself out as it bakes!
- Bake for 25-50 minutes. Serve it hot!