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Soofle - a new development

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Entirely by accident, I recently made a soofle from scratch. While nothing can be as fast and easy as the original, this didn't take too much longer. It's an adaptation of the custard-filled cornbread in the 13th edition of the Fannie Farmer:


2 eggs

3 T butter, melted

3 T sugar (I halved this)

1/2 t salt

2 cups milk

1 1/2 T white vinegar

1 cup flour

3/4 cup yellow cornmeal

1 t baking powder

1/2 t baking soda

1 cup heavy cream

1 cup corn (I used fresh off the cob; frozen or canned would work, too - the latter especially to honor the spirit of the soofle)


Butter a baking dish and let it get hot in the oven @ 350 while you mix the batter.


Beat eggs and butter together, then add sugar, salt, milk and vinegar. In a separate bowl, sift or stir the flour, cornmeal, baking powder and baking soda, then add to the egg mixture. Add the corn and mix just until the batter is smooth and no lumps appear. Pour the batter into the heated dish, then pour the cream into the center of the batter; don't stir. Bake for an hour, or until lightly browned.

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