Wednesday, July 29, 2009

Spoon Bread for Supper Club

I've been experimenting with nixtamalized corn in various dishes. The latest is spoon bread using the blender method.

In blender place:

1 1/2 C. nixtamalized corn. I soak the corn for 2 days rather than 4 hours.
2 C. Milk

Blend this until corn is smooth and add:

1 C. Milk (total milk is 3 C.)
1 1/2 t. baking powder
2 T. Butter (I didn't even need to melt this)
3 Eggs
3/4 t. salt-unrefined sea salt

Bake in a casserole, uncovered, at 325 degrees for about 1/2 hour or until it "wiggles" when you gently shake the casserole.

The corn and custard separate a little which makes a nice layering.

2 comments:

  1. Do you have a good source for lime? Had been looking for some for pickles as well, bit it all seemed kind of sketchy. . .

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  2. D-Blog, I use Mrs. Wages pickling lime. I buy this in our local grocery stores during the summer when they carry it for canning. It lasts a long time. Thank you for commenting!
    -Judy

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