Custard Corn Cake
Awaiting Trial Recipe version 1 · Filed by the Court (seed pool) · Adapted from 'Custard Corn Cake' — Farmers' Bulletin 565, 'Corn Meal as a Food and Ways of Using It,' USDA, issued Jan. 22, 1914, revised Sept. 1917 (public domain, U.S. federal work). Measures and oven temperatures modernized. Conversion: the original's 1/3 cup wheat flour (42 g) is swapped straight for a gum-containing 1:1 blend at the same weight (USDA basis 125 g/cup); no other change. Category call: tea/loaf-style cake bread, filed in Baking rather than Breakfast or Sides, and noted here per the brief.
A cornmeal batter made with both sweet and sour milk, with a cup of cream poured over the top without stirring just before it goes in the oven. As it cooks, the cream settles into a layer of custard on top of the cake.
Why this complexity: Cream is poured over unstirred so it forms a custard layer.
Ingredients
- 1 1/2 cups cornmeal
- 42 g gluten-free 1:1 baking blend (with gum) (about 1/3 cup), for the original 1/3 cup wheat flour (42 g, USDA basis 125 g/cup)
- 1/4 cup sugar
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup sweet milk
- 1 cup sour milk
- 2 tablespoons butter
- 1 cup cream (milk may be used in place of the cream, for economy, as the original allows)
Method
- Heat the oven to 350°F (a moderate oven).
- Beat the eggs and sugar together thoroughly.
- Sift the blend, soda, and salt together and mix with the cornmeal.
- Stir the meal mixture into the eggs with the sweet milk and sour milk.
- Melt the butter in a deep pan, using plenty on the sides. Pour in the batter, then pour the cream over the top without stirring.
- Make 20 to 30 minutes, until set. There should be a layer of custard on top of the cake, or small bits of custard distributed through it. Serve warm.
The verdict so far
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Testimony
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