Cornbread is a staple on most Thanksgiving tables and for good reason. It literally defines the holiday. Cornbread is rooted, pun intended, to the crops of Native Americans who grounded maize and mixed it with water and salt. It was quickly embraced by European settlers and referred to as “Indian meal”. Today we dress it up with a myriad of ingredients: jalapeno peppers, corn kernels, onion, and herbs and spices. In its truest form, it is still a fairly basic recipe.
My Oma used to make a cornbread that had a custard base. She referred to it as spider corn-cake. I loved that cornbread. It was moister than other cornbread that can bake up dry and crumbly. Unfortunately, Oma did not leave a recipe behind. It was up to me and my mom’s admittedly faulty memories to come up with a recipe. This is my version of that long-ago spider corn-cake. It’s a wonderfully easy and tasty cornbread!
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In a large bowl beat 2 eggs with 1/4 cup sugar. Stir in one cup of heavy cream, 1 cup of sour milk and 1 teaspoon salt.
*Sour milk is a cup of regular milk in which a teaspoon of baking soda has been dissolved.
Mix in 1 2/3 cups cornmeal and 1/3 cup flour just until blended. Embrace the lumps. You never want to over mix cornbread.
To avoid spills when baking, use a large at least 12” cast iron skillet. Heat skillet on medium-hot heat. When hot melt 1 tablespoon of butter turning the skillet so that the butter covers the bottom and sides of the skillet. Turn the cornbread mixture into the skillet. Pour another cup of heavy cream over the cornbread. Do not stir.
Bake in a 450°F preheated the oven for 30 to 40 minutes, or until golden brown.
Check halfway through baking time. The top will get brown before the cake is done. If this happens cover top loosely with foil and continue baking.
When done, there should be a streak of beautiful custard through it.
Which do you prefer: traditional, southwestern, custard, or do you have another version of cornbread? – Ella💙
- 2 eggs
- 1/4 cup sugar
- 2 cups heavy cream divided
- 1 cup *sour milk
- 1 teaspoon salt
- 1 2/3 cups corn meal I like Bob’s Red Mill
- 1/3 cup flour
- 1 tablespoons butter
Preheat oven to a 450°F.
In a large bowl beat the eggs and sugar. Add 1 cup of the heavy cream, sour milk, and the salt and stir.
Mix in the corn meal and flour and mix just to moisten the dry ingredients. Do not over mix.
Heat a cast iron skillet over medium-high heat. When hot add the butter and melt, swirling the pan to cover the bottom and sides of the skillet.
Turn the batter into the skillet.
Pour the remaining 1 cup of heavy cream over the batter, but do not stir afterwards.
Bake for 30 to 40 minutes, or until golden brown. Serve warm.
*Sour Milk – Add 1 teaspoon of baking soda to 1 cup milk. Stir to dissolve.