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Kentucky Spoonbread

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A delightfully different cornbread!

 

Ingredients

Scale
  • 1–1/2 cups white cornmeal
  • 3 whole eggs
  • 2 tsp salt
  • 2 tsp double acting baking powder
  • 6 TBL butter
  • 3 cups whole milk
  • 1/3 cup + 1 TBL half and half
  • 1 TBL sugar

Instructions

  1. Pre heat oven to 350, grease a 9″ round cake pan with butter and set aside
  2. Scald the milk in a large heavy bottomed pot (almost boiling) over medium high heat
  3. Pour in the cornmeal in a steady stream while vigorously whisking about a minute until it becomes “sludge”
  4. Dump the mixture into a stand mixer with a paddle attachment, add the butter and mix on low about 10 minutes until it cools enough to avoid cooking the eggs when they’re added
  5. Add the eggs, salt, baking powder and sugar, then mix on low to medium speed until it reaches a smooth custard texture – just a minute or two
  6. Fill the cake pan with batter and bake for 40-45 minutes until a cake tester inserted halfway between the edge and the center comes out clean
  7. Cool for 5 minutes on a rack before serving with a dollop of butter

 

 

Notes

For a dense custard-like texture mix this briefly – just enough to combine the ingredients. For a light souffle texture, mix at a higher speed and longer to aerate the batter

Find it online: https://www.cooksavorcelebrate.com/kentucky-spoonbread/