Categories: Breads
Ingredients
- 1 cup all-purpose flour
- 3/4 cup stone-ground cornmeal
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon freshly grated nutmeg
- 1/2 teaspoon sea salt
- 2 large eggs
- 2 cups milk
- 2 tablespoons plus 2 teaspoons unsalted butter, melted
- 1 1/2 tablespoons white vinegar
- 1 tablespoon vanilla extract
- 1 cup heavy cream
Directions
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Heat the oven to 350°F. Place an ungreased 8-inch square baking dish in the oven on the middle rack to warm.
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Mix the dry ingredients together in a large bowl. In another, large bowl, whisk together the eggs, milk, 2 tablespoons of the melted butter, the vinegar, and vanilla. Add the dry ingredients and slowly stir until the batter is smooth and free of lumps.
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Remove the heated baking dish from the oven and add the remaining 2 teaspoons butter, using a brush to coat the base and sides of the dish. Slowly scrape the batter into the dish and place it on the oven rack. Slowly pour the cream over the batter; do not stir. Bake for 45 to 50 minutes, or until the top layer is golden brown and a knife comes out clean. Remove from the oven and let stand for 10 minutes before serving.