Recipe courtesy of Wayne Harley Brachman
Chocolate Custard Corn Pone
Getting reviews...
- Total: 1 hr 10 min
- Prep: 30 min
- Cook: 40 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 464
- Total Fat
- 26 g
- Saturated Fat
- 15 g
- Carbohydrates
- 54 g
- Dietary Fiber
- 2 g
- Sugar
- 37 g
- Protein
- 9 g
- Cholesterol
- 201 mg
- Sodium
- 218 mg
- Total: 1 hr 10 min
- Prep: 30 min
- Cook: 40 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 464
- Total Fat
- 26 g
- Saturated Fat
- 15 g
- Carbohydrates
- 54 g
- Dietary Fiber
- 2 g
- Sugar
- 37 g
- Protein
- 9 g
- Cholesterol
- 201 mg
- Sodium
- 218 mg
Ingredients
Custard:
Directions
- Set a rack in the middle of the oven and preheat to 375 degrees F. Lightly grease a 9-inch round cake pan. Line it with a disk of parchment paper or buttered waxed paper. Melt the chocolate and butter in the top of a double boiler over barely simmering water or in a small bowl set over a saucepan of just-simmering water. Remove from the heat.
- Put the flour, cornmeal, sugar, chile powder, baking powder, and salt in a large bowl and stir together with a whisk. Stir in the eggs and buttermilk, then stir in the chocolate mixture. Spread the batter evenly in the prepared pan. Bake for 20 minutes, or until set and a tester comes out clean. Cool in the pan on a wire rack. Break the corn bread into 1-inch chunks. Spread in a shallow 2-quart baking dish.
Custard:
- Preheat the oven to 300 degrees F. Melt the chocolate in the top of a double boiler over barely simmering water or in a small bowl set over a saucepan of just-simmering water. Remove form heat. In a medium heavy-bottomed saucepan, combine the milk, cream, and 1 tablespoon of the sugar and bring to a scald. Meanwhile, put the remaining sugar and the egg yolks in a large bowl and whisk just to blend. While gently whisking the yolks, drizzle in the hot cream mixture so the yolks are gradually warmed up. Whisk in the melted chocolate.
- Using a fine sieve, strain the custard over the corn bread chunks. Wiggle the chunks around so they are well soaked. Place the baking dish in a roasting pan and add enough hot water to come halfway up the sides of the dish. Bake for 40 minutes or until the custard is set.
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