The baked eggs that accompany most breakfasts are sprinkled directly with Maldon sea salt, their yolks still wobbly and barely set. Dishes of this salt are scattered around the very small restaurant (there are, maybe, eight tables and a counter); small bowls of preserves line the tables; there is a self-service coffee station with honey water and cold cream; and plates and mugs and strewn-about vases stacked on shelves and bedecking tables that are either: vintage, found, or made by hand. Some are chipped, some are stamped with a previous restaurant’s insignia. There is also pie (salted honey, apple, marionberry, and cherry, on recent visits).
It is ethereal, but also hearty. The cornmeal base satisfies your cornmeal craving, while the slippery custard adds a bit of decadence. Maple syrup provides the perfect dose of sweetness. I could eat this cornbread at any time of day or night, and because it keeps fairly well for a few days in the refrigerator, I was able to have it for breakfast and then as dessert, on alternating days.
Custard-filled cornbread is the first item on the menu.
p.s. Sweedeedee the song via my friend Skye.
Adapted from A Homemade Life, Sweet Amandine, and The Breakfast Book by Marion Cunningham
3 tablespoons unsalted butter, melted
2 cups milk
3 tablespoons sugar
1/2 teaspoon salt
1 1/2 tablespoons white vinegar
1 cup all-purpose flour
3/4 cup yellow cornmeal, medium ground
1/2 teaspoon baking soda
1 teaspoon baking powder
1 cup heavy cream
Butter a 9-inch round cake pan generously, and place it into the oven. Preheat oven to 350 degrees, and allow the pan to warm while you prepare the batter.
Melt the butter and set aside to cool slightly. In a large mixing bowl, add the eggs and the melted butter and beat with a whisk until well blended. Add the milk, sugar, salt, and vinegar and whisk until incorporated.
In a medium mixing bowl, stir together the flour, cornmeal, baking powder, and baking soda. Add this to the wet ingredients. Mix until the batter is smooth and there are no lumps.
Pour the batter into the hot cake pan. Then, in a slow, steady stream, pour the cup of cold heavy cream directly into the center of the batter. Do not stir.
Bake for 1 hour, or until golden brown.
Allow to cool for 10–15 minutes before slicing. Serve warm with maple syrup.