When I was deciding what to eat this with, sausages were the first thing that came to mind. Then I remembered that there is a menu section in the back of the book. Indeed, this is the recommended menu featuring this recipe: Fresh Peaches and Berries, Custard-Filled Cornbread and Breakfast Sausage. Thanks for making it all so easy Marion.
I think I prefer a more savory cornbread, so this was just a smidgen too sweet for me. Next time (oh yes, there will be a next time) I'll reduce the sugar.
|Pouring in the cream|
|Fresh from the oven|
|First peek of the surprise inside|
|Perfect combination of crispy and smooth|
|Luscious creaminess in every bite|
Adapted from The Breakfast Book by Marion Cunningham
3 tablespoons butter, melted
3 tablespoons sugar
1/2 teaspoon salt
2 cups milk
1 1/2 tablespoons white vinegar
1 cup all-purpose flour
3/4 cup yellow cornmeal
1 teaspoon baking powder
1/2 teaspoon baking soda
1 cup heavy cream
Preheat the oven to 350°. Butter an 8" square baking dish and place it in the oven to get hot while you make the batter.
Crack your eggs into a large mixing bowl and add the melted butter. Beat until well blended and then add the sugar, salt, milk and vinegar, continuing to beat well.
In a separate bowl stir together the flour, cornmeal, baking powder and baking soda and add it into the egg mixture. Mix it only long enough to remove lumps and the batter is smooth.
Pour the batter into the heated dish and follow immediately by pouring the cream into the center of the batter. Do not stir! Bake for an hour or until lightly browned.
Serve while warm.
|A most accurate recipe intro|
Now go take a virtual bite of the Quick Breads made by my fellow Cook-the-Bookers: