Custard Filled Cornbread - it's Magic

Pat Duran


This is one of the best cornbread recipes I have ever tasted.
When the cornbread is baked, a creamy, barely set custard will be just under the top crust and everyone will wonder how it got there. It is so good I figured I should share it here with you all. Enjoy- and be surprised!

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6 servings


10 Min


55 Min




2 large
3 Tbsp
real butter, melted
2 c
real milk
2 Tbsp
granulated sugar
1 1/2 Tbsp
white vinegar only
1 tsp
1 c
all purpose flour
3/4 c
yellow cornmeal
1 tsp
baking powder
1/2 tsp
baking soda
1 c
whole corn from fresh , frozen or drained from a can
1 c
heavy cream

Directions Step-By-Step

Preheat the oven to 350^. Butter a small cast iron or 8-inch round or square baking dish that is at least 2 inches deep. Place the buttered dish or pan in the oven while you mix the batter.
Beat the eggs and melted butter in a large bowl until well blended.
Add the milk, sugar, vinegar and salt and beat well.
Whisk flour, cornmeal, baking powder and soda in a medium bowl blend well.
Add this mixture to the egg mixture and with a spoon mix just until smooth. Stir in corn. (corn may be omitted , if desired- just won't be as corny-lol)
Pour this batter into the heated dish, then pour the cream into the CENTER of the batter about an inch or so away from the edge slowly- DO NOT STIR IN.
Bake until the top is lightly browned, and a toothpick inserted near the EDGE of the bread (NOT the center)- comes out without wet batter attached, about 45 minutes.
Serve warm! A great MAGICAL treat!

About this Recipe

Course/Dish: Sweet Breads, Savory Breads
Main Ingredient: Dairy
Regional Style: English
Other Tag: Quick & Easy