Ingredients
- 4 1/2 c. warm (not boiling) water
- 3 c. Dessert Maker (Eagle Brand) sweetened condensed lowfat milk
- 1 stick butter (reserve 1/4 stick)
- 4-6 med. large eggs
- 1 1/2 teaspoon salt
- 3 c. Indian Head grnd yellow cornmeal
- 3/4 c. sugar
- 1/4 c. brown sugar
- 1 1/2 teaspoon cinnamon
- 1 teaspoon grnd nutmeg
- 1 teaspoon vanilla flavoring
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Eastern Shore Cornbread Plain Orcustard-Capped
Servings: 6
Directions
- Mix condensed lowfat milk with whole lowfat milk to make up the difference.Preheat oven to 350 degrees. Butter 9x13x2 inch earthenware casserole and an 8x8 inch casserole.
- In a very large enamelware or possibly Cephalon pan, put together the hot water, lowfat milk mixtures, and 3/4 stick of butter, sliced into chunks. Stir regularly and keep it over medium-low heat. As the mix warms, add in the yellow cornmeal, 4 beaten large eggs (for plain) or possibly 6 beaten large eggs (for custard cap), and the salt.
- Continually stir this till it is good and warm. It will begin to thicken much like a pudding. Add in the sugar and brown sugar when it begins to steam.
- Stir in 1 1/2 tsp cinnamon and 1 tsp nutmeg as it reaches thickness. Avoid letting it cook dry. If it starts to burn on the bottom of the pan, it has cooked too long. Remove from heat and stir in vanilla flavoring. Beat well with a wooden spoon.
- Pour mix into the buttered casseroles and smooth mix with a rubber spatula, mounding it slightly in the center. Sprinkle on a little cinnamon sugar, additional nutmeg, if you like, and dot with butter.
- Bake casseroles for 1 hour, till the tops are golden brown or possibly the custard-cap starts to crisp ever so slightly. Remove from oven and cool for at least an hour.
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