Growing up my mother would often make golden Johnnycakes for breakfast and after several moves I had lost the original recipe card that she had given to me. One morning, I was craving Johnnycakes and stumbled across this simple yet decadent breakfast dish in The Joy of Cooking: Custard Spoon Bread. After making it a few times, I incorporated a few changes and ingredients to make this my own recipe that I now share with others. This dish has quickly become a family favorite and I am now starting my own family holiday traditions with Warm Custard Spoon Bread at the helm. Serve with pure maple syrup and crispy bacon.
*cooking tip: I recommend using organic dairy and eggs to give it a richer flavor* - LocalSavour —LocalSavour
Test Kitchen Notes
A cross section of this layered dish reminds us of one of those sand jars you make in elementary school: the creamy white custard center is flanked by a sunny cornbread base and a paler cap of tender white cake scented enthusiastically (we think brilliantly) with nutmeg. A little vanilla keeps this from being entirely savory, and we agree with LocalSavour that it would be out of this world with a drizzle of maple syrup and some crispy bacon. - A&M —The Editors
6 to 8
stone ground corn meal (I use local Texas cornmeal)
large organic eggs
organic milk ( I use 2%)
melted unsalted organic butter + 2 teaspoons to grease your pan
1 1/2 tablespoons
real vanilla extract
heavy organic cream
In This Recipe
Preheat oven to 350 degrees. Place an un-greased 8x8-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!