Inglenook Spoon Bread Cake

Submitted by Disque

"A twist on the traditional Virginia spoon bread. Firm enough to slice, rather than spoon, with a texture that verges on that of a bread pudding. Serve it as a substitute for corn bread, as a side to put roast, or add macerated fruit as a topping and call it a dessert."

 

• Ready In: 1hr
• Ingredients: 10
• Serves: 8

ingredients

• 1 1⁄2 cups cornmeal
• 3 tablespoons butter
• 1 1⁄2 cups boiling water
• 2 eggs, beaten
• 2 cups milk
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1 tablespoon all-purpose flour
• 2 tablespoons sugar
• 1⁄4 teaspoon nutmeg

directions

1. Preheat oven 450 degrees. Grease a large souffle pan and set aside.
2. Place cornmeal and butter in a large mixing bowl; add boiling water and stir.
3. Beat in eggs and milk.
4. Combine baking powder, salt, flour, sugar and nutmeg in a small bowl and whisk into cornmeal mixture.
5. Bake 450 degrees 30 minutes.
6. Reduce oven temperature to 350 degrees and bake an 15 minutes.
7. Remove from oven; let cool 5 -10 minutes, then turn out from pan and cool slightly, top side up.
8. Serve while still warm.