CRUSTY SOFT-CENTER SPOON BREAD
6 servings
Using stone-ground cornmeal will result in a more soufflé-like texture.
Preheat the oven to 375°F.
Whisk together in a large bowl:
- ¾ cup (120g) fine yellow cornmeal, preferably stone-ground
- ¼ cup (30g) all-purpose flour
- 1 tablespoon (10g) sugar
- 1 teaspoon salt
- 1 teaspoon baking powder
Stir in until well blended:
- 1 cup (235g) milk
- 1 large egg
Melt in an 8-inch square baking dish in the oven:
- 2 tablespoons butter
Swirl the butter in the dish to coat the inside, then pour the butter into the batter and stir to combine. Pour the batter into the hot dish, then pour over the top:
- ½ cup (120g) milk
Bake until good and crusty on top, about 45 minutes.