This recipe uses leftover cornbread. It wouldn’t be weird at all to make way too much cornbread for dinner just so you can make this for breakfast in the morning. The heavy cream is mandatory- otherwise, it will scorch.
Helen
- 3/4 cup heavy cream
- 3 eggs
- 1 teaspoon vanilla
- Pinch salt
- 1/2 cup powdered sugar
- 2 1/2-3 cups crumbled leftover cornbread
- 1 tablespoon butter
Preheat oven broiler to low. Adjust oven rack to the second highest level. Whisk cream, eggs, vanilla, salt and sugar together in a medium bowl. Crumble cornbread into mixture. Stir to combine well – it’s okay to have some large clumps of cornbread still intact.
Heat a non-stick oven-proof 6″ skillet over medium-high heat. Add 1 tablespoon butter and swirl in the pan. Pour cornbread mixture into the skillet and cook for a couple minutes. Using a heat-proof spatula, push the sides toward the middle so the wet parts run underneath. Cook for a few more minutes, until the edges have firmed.
Transfer skillet to the oven and broil on low for 5 minutes, until the center of the cake is set and golden brown.
Invert onto a plate. Serve with butter and maple syrup.
Spencer Family Cookbook 