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New York City Chef Doctor Delicious gives a daily updated recipe from Italian, French, and Haute Cuisine Collections. Specialties include recipes for Seafood, Soups, Salads, Desserts, Entrees, Appetizers, Pastries and Pastas. Browse our NYC restaurant reviews & the menu of Arqua Italian Restaurant in Tribeca - New York City restaurant capital of the world.

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Spoon Bread Corn Custard

1 cup white or yellow cornmeal 1/2 cup unbleached flour 1 teaspoon baking soda 1 cup buttermilk 1/2 cup fat free egg substitute 2 tablespoons honey 2 tablespoons snipped chives 11/2 cups skim milk 1 cup corn In a large bowl, combine the cornmeal, flour and baking soda. In a medium bowl, whisk together the buttermilk, egg, honey and chives. Add 1 cup of the milk and the corn;  stir well.  Pour the liquid ingredients over the dry ones.  Stir well to mix, but don't overbeat.  Coat a 10 inch cast iron frying pan or a 9" x 9" baking dish with non stick spray.  Pour in the batter.  Place the pan on a rack in the middle of the oven.  Carefully and slowly pour the remaining 1/2 cup of milk over the top of the batter.  Bake at 400 degrees for 30 to 35 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean. Remove from the oven and let stand about 10 minutes before cutting or spooning from the pan.

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