Doused Cornbread
A combo of classic cornbread and Southern spoonbread, Doused Cornbread has a custardy layer making this a moist treat!
Ingredients
1–1/2 cups cornmeal (white or yellow)
1/2 cup all-purpose flour
1/2 cup granulated sugar
1 tsp. baking soda
1/2 tsp. salt (kosher or table)
2 large eggs
3 tbsp. unsalted butter, melted
1 cup buttermilk*
1 cup half-and-half or light cream*
Instructions
Preheat oven to 400 degree F. Using butter or non-stick cooking spray, grease a 8-inch square pan. (A 10-inch cast iron skillet can also be used.)
In a medium bowl, stir together the cornmeal, all-purpose flour, granulated sugar, baking soda, and salt. In a separate large bowl, beat the eggs, melted butter, and buttermilk together. Pour the dry ingredients into the butter mixture. Stir until just combined. Do not overmix.
Pour the batter into the prepared pan. Pour the half-and-half over the top of the batter. Do not stir. Bake for 25 to 30 minutes until the cornbread is golden brown and edges pull away from the sides. A layer of custard will form on the cornbread.
Notes
*Using buttermilk is a must if you can. If not, substitute the following for the 1 cup required:
1 cup milk (whole or 2%) or heavy cream + 1 tbsp. lemon juice OR white distilled vinegar. Combine and let sit for 5-10 minutes or until slightly thickened and curdled. Use in recipe.
1 cup milk (whole or 2%) or heavy cream + 1-3/4 tbsp. cream of tartar. Combine and let sit for 5-10 minutes or until slightly thickened and curdled. Use in recipe.
3/4 cup plain yogurt + 1/4 cup water. Combine and use immediately in recipe.
3/4 cup sour cream + 1/4 cup water. Combine and use immediately in recipe.
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