Comfort Food: Grandma’s Spoonbread
If you grew up with a mother or grandmother who made golden Johnnycakes for breakfast, you’ll love this simple yet decadent breakfast dish of spoonbread. While it’s called a bread, it’s closer in consistency to a pudding. Cut into this layered dish and you’ll see the creamy white custard center is flanked by a sunny cornbread base and a paler cap of tender white cake scented with nutmeg. A little vanilla keeps this from being entirely savory. This dish will quickly become a family favorite, and a warm spoonbread is a great traditional dish to serve at holiday celebrations…or weekend brunches. Serve with maple syrup and crispy bacon.
Serves 6 to 8
- 1 cup all-purpose flour
- 3/4 cups stone ground corn meal
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 2 large eggs
- 2 cups milk (you can also 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 cream
- Preheat oven to 350 degrees. Place an un-greased 8×8-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!