Thursday, March 14, 2013

Nutella Spoon Bread



Fact: There are going to be days (exponentially more of them if you are a mom, "room mom," stay/work at home person w/ a busy spouse, Girl Scout leader and/or serial over-volunteer-er)...

There are going to be days when you disappoint.

Repeat as necessary: "I need not be every thing to every one."

It is also a fact that on these days, it is best to realize as much. It is best to stare down your mounting ineptitude and its ensuing guilt. It is best to flip that guilt the bird. (Go ahead - your kids aren't looking.)

Repeat: "I am doing my best." If at all possible, turn off the computer, silence your phone and go for a run/walk, repeating this phrase like a mantra, in time with your steps. Soon, you won't feel so bad. You will feel a lot lighter without all of that guilt.


Now it's time for the Nutella.

Because it is also a fact that on these days, chocolatey hazelnut goodness will absolutely cure what ails you. This is proven and true, and you should not fight it. You should clean up your kitchen and make something w/ Nutella. If you are pressed for time, you may choose simply to eat it w/ a spoon. And that's okay!

As it turns out for me, on days such as this, experimenting in the kitchen helps, too. It's just a bonus when the end result is fantastic. And let me tell you - it is! This spoon bread puffs a bit like a soufflé and falls upon cooling. Just out of the oven, it is soft and the tiniest bit gooey in the middle, but nice and cakey at the edges. Completely cooled, it is all cakey and denser in the middle. Did I mention the Nutella?

I can also confirm that no - I am not above chiseling the charred stuff off the side of the skillet:

Fantastic.
This is a rustic treat -- neither overly rich nor sweet, and very satisfying. It is not delicate, and it did not disappoint. Dust w/ powdered sugar if you need to feel fancy.


Ingredients

3/4 c. stone-ground cornmeal
1/2 c. all-purpose flour
3 TB packed, light brown sugar
3/4 tsp. kosher salt
1 1/2 tsp. baking powder

2 large eggs, beaten
1 c. whole milk

1 1/2 TB butter

1/2 c. half & half
1/2 c. Nutella



Preheat oven to 375 degrees F, with a rack in the middle position.
Whisk first 5 ingredients together in a medium bowl. Add the eggs and whole milk; stir until well blended. 
Generously grease a large (12") cast-iron skillet with the butter; plop any un-used butter in the skillet and put it in the oven, until melted. 
Meanwhile, in a separate bowl, whisk together the half & half and Nutella, until completely smooth (this takes a little while, but it will happen). 
Remove the skillet from the oven, tilting the melted butter to spread around, and pour in the batter. Next, drizzle the Nutella mixture all over the top, distributing as evenly as possible. 
Bake at 375 degrees F for 25 minutes, or until mostly set in the middle. (At this point, you could probably take it out for good, if you want more of a traditional "spoon" bread, and less of a cake.) Take it out and cover the top w/ foil. Bake another 5-10 minutes, until the middle seems mostly done, but not completely solid.

Let it cool a tiny bit and ENJOY. You deserve it.

7 comments:

  1. I grew up eating Nutella for breakfast but never had it in baked form before. This looks excellent!

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  2. How lucky for you! I was not introduced to Nutella until I got to college :).

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  3. Oh.MY.GOODNESSSSS... Nutella is now on the shopping list and this is going to be in my belly by the end of the week! Just what the doctor ordered!

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    1. Yay! Nutella is a must around here. If only I were better at practicing moderation...

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    2. Mmmmm... made it tonight, so good! You are right, not sweet at all, and totally satisfying! I might have gotten nutella/milk everywhere as I "thought" using the stick mixer would work.....

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    3. I'm so glad it worked out! (minus the stick mixer) :)

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