custard filled corn bread

Name: Custard Filled Corn Bread
Prep time: 15 min
Cook time: 50 min
Yield: 8
Ingredients: 2 - eggs; 3 tablespoon(s) butter, melted; 1/3 cup(s) sugar; 3/4 teaspoon(s) salt; 1 1/2 cup(s) milk; 1 1/2 tablespoon(s) white vinegar; 1 cup(s) flour; 3/4 cup(s) yellow cornmeal; 1 teaspoon(s) baking powder; 1/2 teaspoon(s) baking soda; 1 cup(s) corn; 1/2 cup(s) heavy cream

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54 Pinches 1 Photo

Rhonda Wheeler

Warren, MI

Updated on May 22, 2013

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

Rate

prep time 15 Min

cook time 50 Min

method ---

yield 8 serving(s)

Ingredients

2 - eggs
3 tablespoons butter, melted
1/3 cup sugar
3/4 teaspoon salt
1 1/2 cups milk
1 1/2 tablespoons white vinegar
1 cup flour
3/4 cup yellow cornmeal
1 teaspoon baking powder
1/2 teaspoon baking soda
1 cup corn
1/2 cup heavy cream

How To Make custard filled corn bread

Step 1

Beat butter and eggs till blended.

Step 2

Add 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.
Step 3

Mix flour,cornmeal,baking powder and baking soda and add to egg mixture.Mix till just smooth.
Step 4

Stir in corn. Pour batter into heated dish.
Step 5

Mix cream and 3 tablespoons of sugar and pour into center of batter.Dont stir.
Step 6

Bake 50-60 minutes or till golden at 350 degree oven. You want the center to be thickened. As it cools it thickens too.
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