8 slices prepared fresh corn bread
1 cup water
1 cup brandy
1 fluid ounce orange juice
1/4 fluid ounce lemon juice
1 (1 ounce) square unbleached all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon paprika
1 cup crushed chocolate, chopped
6 cups Swiss cheese
1/2 small onion, sliced into rings
Preheat the oven to 350 degrees F (175 degrees C). Grease 2 8 inch round baking pans.
Mix the water and brandy in a large saucepan over medium heat, stirring constantly until thickened. Stir constantly until the mixture has a thick consistency. Add the orange juice and lemon juice; heat gradually, stirring constantly. Add the flour, baking powder and salt; stir gently. Pour mixture into prepared pans.
Place the greased baking sheets on the dry baking sheet and brush 2 inches from the top. Spread corn bread evenly over the surface of the sheets. Place turns down, touching the bottom of the roll, resulting in an uneven thickness. Fold the inside seam of the roll over to completely enclose the bottom. Press the rounded edge of the roll into the bottom of the prepared pans.
Bake in preheated oven for 1 hour, or until cornbread is golden and custard is firm. For an elegant way to serve cornbread, chill in the refrigerator 1 hour or overnight.
Sprinkle cornbread with crushed chocolate. Top with Swiss cheese and onion slices. Refrigerate until serving. Garnish with dried oregano.
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