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Instructions |
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Preheat oven to 350; butter a round pan and put it in the oven to
warm during batter prep. Mix flour, cornmeal, powder, and soda in
small bowl.
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Melt butter and add to large mixing bowl. Whisk eggs into slightly
cooled butter. Add sugar, salt, milk, and vinegar and mix well.
Then slowly add flour and whisk until mixture is smooth.
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Remove heated pan from oven and pour in batter. Slowly pour the
cream into the center of the batter. DO NOT STIR. Without jostling,
place pan in the oven and bake until golden, roughly 50 minutes.
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Let sit before serving so custard can set. Will keep a day at room
temp, around 3 in fridge.
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Serving
Suggestions |
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With maple syrup or some fruit sauce (rhubarb compote?!)
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Originally Submitted
7/1/2011
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