Custard Filled Corn Bread

Rhonda Wheeler

By
@homeskillet

This recipe is from around 1942 and was published in Cross Creek Cookery.This has a surprise filling of creamy soft custard.


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Rating:
★★★★★ 1 vote
Serves:
8
Prep:
15 Min
Cook:
50 Min

Ingredients

2
eggs
3 Tbsp
butter, melted
1/3 c
sugar
3/4 tsp
salt
1 1/2 c
milk
1 1/2 Tbsp
white vinegar
1 c
flour
3/4 c
yellow cornmeal
1 tsp
baking powder
1/2 tsp
baking soda
1 c
corn
1/2 c
heavy cream

Step-By-Step

1Beat butter and eggs till blended.
2Add 2 tablespoons of sugar,salt,milk and vinegar and beat well. Put greased square baking dish in 350 degree oven and let it get hot while you make the rest of the recipe.
3Mix flour,cornmeal,baking powder and baking soda and add to egg mixture.Mix till just smooth.
4Stir in corn. Pour batter into heated dish.
5Mix cream and 3 tablespoons of sugar and pour into center of batter.Dont stir.
6Bake 50-60 minutes or till golden at 350 degree oven. You want the center to be thickened. As it cools it thickens too.

About this Recipe

Course/Dish: Sweet Breads
Other Tag: Quick & Easy