Spoonbread recipes usually call for cooking the cornmeal and water to a mush
and then adding the rest of the ingredients and baking it.

I found two recipes recently, including the Hotel Roanoke one, that call for
simply adding boiling water to the cornmeal and then adding the rest of the
ingredients. It seemed a bit easier and quicker, so I tried it. I ended up
with a deep layer of cornbread on the bottom and a smaller layer of custard
on the top. Apparently the cornmeal just sank to the bottom of the baking
dish and stayed there. Has anyone tried this method with success?

Felice

Felice wrote:

> Spoonbread recipes usually call for cooking the cornmeal and water to a
> mush and then adding the rest of the ingredients and baking it.
>
> I found two recipes recently, including the Hotel Roanoke one, that call
> for simply adding boiling water to the cornmeal and then adding the rest
> of the ingredients. It seemed a bit easier and quicker, so I tried it. I
> ended up with a deep layer of cornbread on the bottom and a smaller layer
> of custard on the top. Apparently the cornmeal just sank to the bottom of
> the baking dish and stayed there. Has anyone tried this method with
> success?

I think the Hotel Roanoke recipe intended for the cornmeal to sit in the
boiling water for a bit (say, 30 minutes) to rehydrate.

The recipe I follow for pineapple upside-down cake has a step like that too.

Bob

"Bob Terwilliger" > wrote in message
...
> Felice wrote:
>
>> Spoonbread recipes usually call for cooking the cornmeal and water to a
>> mush and then adding the rest of the ingredients and baking it.
>>
>> I found two recipes recently, including the Hotel Roanoke one, that call
>> for simply adding boiling water to the cornmeal and then adding the rest
>> of the ingredients. It seemed a bit easier and quicker, so I tried it. I
>> ended up with a deep layer of cornbread on the bottom and a smaller layer
>> of custard on the top. Apparently the cornmeal just sank to the bottom of
>> the baking dish and stayed there. Has anyone tried this method with
>> success?
>
> I think the Hotel Roanoke recipe intended for the cornmeal to sit in the
> boiling water for a bit (say, 30 minutes) to rehydrate.
>
> The recipe I follow for pineapple upside-down cake has a step like that
> too.
>
> Bob

Thanks, Bob. I think the recipe I have was a copy from someone, so I'll see
if I can find the original. About your pineapple upside-down cake -- has
this a cornmeal base? If so, I'd love to have it.

Felice

Felice wrote:

>> I think the Hotel Roanoke recipe intended for the cornmeal to sit in the
>> boiling water for a bit (say, 30 minutes) to rehydrate.
>>
>> The recipe I follow for pineapple upside-down cake has a step like that
>> too.
>>
> Thanks, Bob. I think the recipe I have was a copy from someone, so I'll
> see if I can find the original. About your pineapple upside-down cake --
> has this a cornmeal base? If so, I'd love to have it.

It's Alton Brown's recipe, modified slightly:

Pineapple Upside-Down Cornmeal Cake

3/4 cup whole milk
1 cup coarse-ground cornmeal
4 ounces unsalted butter (8 tablespoons)
1 cup packed dark brown sugar
6 slices canned pineapple, in heavy syrup, reserve syrup[1]
6 maraschino cherries
1/3 cup chopped pecans, toasted
3 tablespoons syrup from the can of pineapple slices
1 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
3 whole eggs
3/4 cup granulated sugar
1/2 cup canola oil

Preheat oven to 350 degrees F.

In a microwave-safe dish, bring the milk to a boil[1]. Remove the milk from
the microwave and add the cornmeal. Stir and let soak at room temperature
for 30 minutes. Set aside.

Melt the butter in a 10-inch cast iron skillet over medium heat. Once the
butter has melted, add the brown sugar and stir until the sugar dissolves,
about 2 minutes. Remove the skillet from the heat and carefully place 1
slice of pineapple in the center of the pan. Place the other 5 slices around
the center slice in a circle. Place the cherries in the centers of the
pineapple slices and sprinkle the nuts evenly over the fruit. Drizzle the
reserved pineapple syrup over top.

Sift the flour, baking powder, and salt into a medium mixing bowl and whisk
to combine.

In a separate mixing bowl, whisk the eggs. Add the sugar to the eggs and
whisk to combine. Add the canola oil and whisk. Add the cornmeal and milk
mixture to the egg mixture and whisk to combine. Add this to the flour and
stir just until combined. Pour the batter over the fruit in the skillet and
bake for 35 to 45 minutes, or until a cake tester comes out clean. Remove
from oven and let cool for 30 minutes in the skillet. Set a platter on top
of the skillet and carefully invert the cake.

BOB'S NOTES:
[1] I prefer using seven pineapple rings and seven cherries; I like the
pattern better. :-)

[2] The reason you want to use the microwave is that it won't scorch on the
bottom, which can happen if you try to boil milk in a pan. But you have to
watch the milk in the microwave very closely, because it goes from a slight
simmer to a boiled-over mess in just a few seconds.

Bob

On Sun, 4 Jul 2010 23:58:09 -0400 in rec.food.cooking, "Felice"
> wrote,
>I found two recipes recently, including the Hotel Roanoke one, that call for
>simply adding boiling water to the cornmeal and then adding the rest of the

When a recipe calls for adding boiling water to cornmeal do this:

Put the cornmeal in a medium size mixing bowl. Push the cornmeal to the
sides, forming a well in the center. When your water reaches a vigorous
rolling boil, pour it all at once into the center of the bowl and begin
stirring immediately. Stir from the center first, and keep
incorporating more dry cornmeal from the edges until evenly mixed,
quickly before it cools much. Easier than it probably sounds.

As my grandmother said, "You have to get a good scald on it."

"Bob Terwilliger" > wrote in message
...

>> Felice wrote: About your pineapple upside-down cake -- has this a
>> cornmeal base? If so, I'd love to have it.

> It's Alton Brown's recipe, modified slightly:

> Pineapple Upside-Down Cornmeal Cake
>
> 3/4 cup whole milk
> 1 cup coarse-ground cornmeal
> 4 ounces unsalted butter (8 tablespoons)
> 1 cup packed dark brown sugar
> 6 slices canned pineapple, in heavy syrup, reserve syrup[1]
> 6 maraschino cherries
> 1/3 cup chopped pecans, toasted
> 3 tablespoons syrup from the can of pineapple slices
> 1 cup all-purpose flour
> 2 teaspoons baking powder
> 1/2 teaspoon salt
> 3 whole eggs
> 3/4 cup granulated sugar
> 1/2 cup canola oil
>
> Preheat oven to 350 degrees F.
>
> In a microwave-safe dish, bring the milk to a boil[1]. Remove the milk
> from the microwave and add the cornmeal. Stir and let soak at room
> temperature for 30 minutes. Set aside.
>
> Melt the butter in a 10-inch cast iron skillet over medium heat. Once the
> butter has melted, add the brown sugar and stir until the sugar dissolves,
> about 2 minutes. Remove the skillet from the heat and carefully place 1
> slice of pineapple in the center of the pan. Place the other 5 slices
> around the center slice in a circle. Place the cherries in the centers of
> the pineapple slices and sprinkle the nuts evenly over the fruit. Drizzle
> the reserved pineapple syrup over top.
>
> Sift the flour, baking powder, and salt into a medium mixing bowl and
> whisk to combine.
>
> In a separate mixing bowl, whisk the eggs. Add the sugar to the eggs and
> whisk to combine. Add the canola oil and whisk. Add the cornmeal and milk
> mixture to the egg mixture and whisk to combine. Add this to the flour and
> stir just until combined. Pour the batter over the fruit in the skillet
> and bake for 35 to 45 minutes, or until a cake tester comes out clean.
> Remove from oven and let cool for 30 minutes in the skillet. Set a platter
> on top of the skillet and carefully invert the cake.
>
> BOB'S NOTES:
> [1] I prefer using seven pineapple rings and seven cherries; I like the
> pattern better. :-)
>
> [2] The reason you want to use the microwave is that it won't scorch on
> the bottom, which can happen if you try to boil milk in a pan. But you
> have to watch the milk in the microwave very closely, because it goes from
> a slight simmer to a boiled-over mess in just a few seconds.
>
> Bob

I'm drooling all over the keyboard. Thanks, Bob! And of course the design of
the pineapple rings is crucial!

Felice

"David Harmon" > wrote in message
m...
> On Sun, 4 Jul 2010 23:58:09 -0400 in rec.food.cooking, "Felice"
> > wrote,
>>I found two recipes recently, including the Hotel Roanoke one, that call
>>for
>>simply adding boiling water to the cornmeal and then adding the rest of
>>the
>
> When a recipe calls for adding boiling water to cornmeal do this:
>
> Put the cornmeal in a medium size mixing bowl. Push the cornmeal to the
> sides, forming a well in the center. When your water reaches a vigorous
> rolling boil, pour it all at once into the center of the bowl and begin
> stirring immediately. Stir from the center first, and keep
> incorporating more dry cornmeal from the edges until evenly mixed,
> quickly before it cools much. Easier than it probably sounds.
>
> As my grandmother said, "You have to get a good scald on it."

Thanks, David. Sounds like this would do the trick.

Felice