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In the Sanctuary of Outcasts: A Memoir (P.S.) – by Neil White (on my Kindle) – a really, really interesting book. It’s a memoir about the year the author spent in prison in Louisiana. About his sanctimonious attitude when he arrived there (he was convicted of kiting checks trying to keep his publishing business afloat) and what he learns during his year. But as much as it’s about his life as a prisoner, it’s more about the other residents of the prison – the last remaining lepers (Hansen’s Disease) who are provided for in the facility. Neil White is quite a character and I wondered more than once if he was ever going to “get it,” that he was greedy and egotistical. The book wasn’t published for about 10 years after his release, so at least he didn’t profit immediately by telling tales. The epilogue was so sad – listing the deaths of many of the leprosy patients and some of the inmates he came to call friends. One person at amazon commented that it was not worth reading because the author profited from his incarceration, and that he didn’t appear to have redeemed himself. I disagree – I think he did. If he didn’t, then he knows how to spin a good yarn. I choose to believe he learned a whole lot about himself and where his life took a (wrong) left turn, and that he’s trying to atone for his failings by publishing the book. You decide.

Death Comes to Pemberley- by P.D. James (on my Kindle) – if I hadn’t read about this book in the Los Angeles Times a week or so ago I’d never have pursued this book. It’s nothing even close to her wealth of books of the mystery genre. But yes, it IS a mystery (not something I normally read) but it takes place about 5 years after Pride and Prejudice leaves off. That was the hook for me. An entertaining read and a way to keep in touch with all the lovable (and not-so) characters from Jane Austen’s classic. It’s not a page-turner in the true mystery-murder style, but it’s fun to read.

Bread Alone: A Novel – by Judith Ryan Hendricks – I picked up this book at a lending library I use now and then. I have to laugh, though – the collection of books (probably numbering about 350 or so) is divided by paperback and hardback. And then by color. COLOR? I find that so ludicrous. But anyway, the title caught my eye. It’s definitely a novel, about a youngish woman who’s been a baker and a chef, but who is suddenly single. It’s about her struggle to find herself, to find a new rhythm of life. In the telling of the journey some recipes are included (baked goods, including bread-bread), which are available on the author’s website.

The Pioneer Woman: Black Heels to Tractor Wheels–A Love Story – by Ree Drummond (The Pioneer Woman) – most everyone who reads blogs knows about Ree – the Pioneer Woman, from Pawhuska, Oklahoma. She’s always entertaining, whimsical and enjoyable to read. A couple of years ago she wrote a memoir of her romance with Ladd, her now husband. I can’t count how many times, as I was reading this, that I was LOLing (Laughing Out Loud). She is such a witty writer and knows how to tell a story. Even though I know she married Ladd and has since had 4 children, I was caught up in her story from the first page. I wrote it up in more detail on a blog post, if you’re interested in reading more. Yes, it’s a romance, but not in the least bit sappy. Or graphic. Very fun read.

Living in a Foreign Language: A Memoir of Food, Wine, and Love in Italy – (on my Kindle) Michael Tucker (from L.A. Law some years ago) and his wife, on a whim almost, buy a home in Umbria. An old, old, old house with two bedrooms, a kitchen, living room, I think, and a nice terrace (where a lot of living goes on in Italian homes and families). It’s the story of the purchase itself, the friends they meet, the neighbors, how Michael finds the best butcher(s), bakers and candlestick makers. It made me long for another trip to Italy, actually. They enlarge the home, although they’re not there for most of the construction. It’s a similar tale to Frances Mayes’ books and Peter Mayle’s books too, but it’s different. Tucker is a TV star; his wife’s a stage actress. They live on some higher plane than I do, for sure, with lots of friends with connections. But it’s a cute story and I enjoyed it clear to the end.

 Other books waiting on my Kindle include: Parrot & Olivier (Peter Carey); A Week in December (Sebastian Faulks); Cleopatra: A Life (Stacy Schiff); A Scattered Life (Karen McQuestion).

IN THE POWDER ROOM: Our guest half-bath has a little table with a pile of books that I change every now and then. They’re books that might pique someone’s interest even if for a very short read. The Greatest Stories Never Told; and Sara Midda’s South of France; and The Trouble with Poetry (Billy Collins).

Tasting Spoons

My blog's namesake - small engraved sterling silver tea spoons that I use to taste as I'm cooking.

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Posted in Breads, Brunch, on April 9th, 2009.

custard-filled-cornbread

The name Marion Cunningham reached the altitude of my food-seeking radar a couple of years ago. I know I’d heard her name in foodie circles (magazines, books, Food Network) over the years, but didn’t own any of her books. She’s most famous for writing the Fannie Farmer Cookbook. And more recently she wrote a book called Lost Recipes, about good, old-fashioned kinds of recipes we’re known to rely on, but they’ve gotten lost in the flurry of fast food, take out and a general cooking malaise. The first recipe to reach my radar was a year or so ago when I made her unbelievably good and light dumplings on top of a chicken stew. That’s when I realized she knew a thing or two about how to get around a baking kitchen.

Then, recently I tried a coffee cake that came from her book, The Breakfast Book. I didn’t own that cookbook either. But I made a trip to a local library and found it there – so I photocopied a bunch of recipes from it. This recipe below was one.

The other night we’d invited friends to come over for a salad dinner. It was warm enough to eat outside, and I had most of the ingredients on hand to make one of my favorite salads – another Phillis Carey recipe – her Mexican Chopped Salad with Cilantro Dressing . I added chicken to it and it became our main course. Sue brought over an appetizer – one of my recipes as a matter of fact – gorgonzola, grape and pine nut crostini – and some brownies she’d made the day before which I paired with my roasted strawberry balsamic vinegar ice cream. We had a feast, along with the leftover margaritas I’d made over the weekend.

So, now, to finally get to the recipe, I didn’t have any bread to serve with the salad dinner, so I grabbed the photocopied recipe for custard-filled cornbread I’d just saved from Cunningham’s book. It took about 10+ minutes to put together. Tops.

This bread, served as is, probably is best suited to serve with breakfast – but only because of the sweetness to it. But actually, if you reduce the sugar just a little bit, it’s wonderful with any dinner. Yes, it’s cornbread. And yes, it’s a little sweet (not overly, though), but it’s SO delicious. It’s like no cornbread you’ve ever had, unless you’ve had one similar to this one. You mix up a cornbread batter (I used fine ground polenta-type cornmeal) and pour it into a hot 9×9 pan. Then, just before you carefully pop this into the oven, you pour a cup of cream into the CENTER of the batter. And you don’t touch it. No stirring. Nothing. As it bakes, the cream infiltrates the entire pan in the middle of the cornbread (how? I have no idea the chemistry of this, except to note that it works!), and gives you a very moist, creamy, soft cornbread. You can see the creamy, custardy layer in the center, in the photo at top. We had this as leftovers a couple of nights later, and it was as good if not better than the first time. My DH even went back for a second piece. It went perfectly with the salad. I will make this again. Definitely. And, I’ll be on the lookout at used book stores for some of Cunningham’s older cookbooks.
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Custard-Filled Cornbread

Recipe: Marion Cunningham, from The Breakfast Book
Servings: 12
NOTES: If you’re making this to go with dinner, reduce the sugar by half.

1 cup all-purpose flour
3/4 cup yellow cornmeal — fine ground is better
1 teaspoon baking powder
1/2 teaspoon baking soda
2 large eggs
3 tablespoons butter — melted
3 tablespoons sugar
1/2 teaspoon salt
2 cups milk
1 1/2 tablespoons white vinegar
1 cup heavy cream

1. Preheat the oven to 350 degrees.
2. Butter an 8-inch square baking dish, and place it in the hot oven while you prepare the batter.
3. Sift or stir together the flour, cornmeal, baking powder and baking soda.
4. In a mixing bowl, beat the eggs and the melted butter until well-blended. Add the sugar, salt, milk and vinegar and beat well. Stir the dry ingredients into the egg mixture just until the batter is smooth and there are no lumps.
5. Pour the batter into the heated baking dish. Pour the heavy cream into the center of the batter. Do not stir. Check the cornbread after 45 minutes. It is done when the top becomes lightly browned. Serve warm.
Per Serving: 213 Calories; 13g Fat (53.1% calories from fat); 5g Protein; 20g Carbohydrate; 1g Dietary Fiber; 76mg Cholesterol; 251mg Sodium.

A year ago: Pork Tenderloin with Maple-Mustard Sauce

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  1. farida

    said on April 9th, 2009:

    This looks absolutely delicious! I will save the recipe to make this for my kids for breakfast. I am sure they will love it. Thanks for sharing, Carolyn!

    You’re welcome – they are just fabulous. They’re all gone already (although I gave away some of them) and am already craving to make them again . . . carolyn t

  2. Toffeeapple

    said on April 11th, 2009:

    I might just have to find my baking dish! It’s a long time since I had corn bread so I really should make the effort to do this.

    Oh, you should! This cornbread is better than any cornbread I’ve ever had, I do believe. .. . carolyn t

  3. Marie

    said on April 15th, 2009:

    Great minds must think alike Carolyn. I have all of Marion’s cookbooks and I love them. I have long wanted to make this cornbread and after seeing yours, I must not put it off any longer! That looks fantastic!! (can you believe I have worn out 3 copies of the Fanny Farmer cookbook? I got my first one when I was 16. It’s the best).

    Wow. Really? THREE copies! I guess I’ll have to invest in one of them. Maybe I’ll replace my old Joy of Cooking with a new copy of the F.F. cookbook. And yes, the cornbread is really scrumptious. . . carolyn t

  4. Rachelle

    said on April 27th, 2009:

    This looks heavenly! I made a similar recipe from Martha Stewart that called for corn kernels as well… If you go check out my blog, you can see the results. I’m thinking it wasn’t right. I love how yours has that little layer of custard in the center, I followed the instructions exactly and mine had way more in the center than anywhere else. Do you really just pour the cream right into the very center? I wondered about pouring it in rows? I also used medium cornmeal, maybe that had something to do with it? Anyway, I will try this recipe next time. It looks perfect!

    Rachelle – yup, you pour the cream ONLY in the very center. The recipe is SO easy. As I mentioned, I did use fine polenta, but supposedly you can use any type of grind. Adding corn might be a great idea – maybe I’ll try it next time. . . carolyn t

  5. sue

    said on April 25th, 2010:

    You can get a wonderfully custard-y cornbread without using cream at all, and no fancy pouring.

    Just make a regular cornbread recipe, using whole wheat pastry flour as the flour. Add 3 cups of whatever milk you have on hand milk (I use 1%) and add as usual, with the beaten eggs. Bake at 350 for 50 minutes. It separates BY ITSELF into layers, bran on the top, custard in the middle and crunchy cornmeal on the bottom. This recipe is from Edward Espe Brown’s Tassajara Breadbook from the early 1970′s. He calls it “Easy! Glorious! Amazing!”

    I’ve been enjoying it for 40 years. It has also made the rounds on chowhound.com’s home cooking board.

    How interesting. I’ll have to go hunt for the recipe. I used to have that bread cookbook, but must have given it away. Thanks for the idea. . . carolyn t

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