Custard Filled Corn Bread

Rhonda Wheeler


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


★★★★★ 1 vote

15 Min
50 Min


  • 2
  • 3 Tbsp
    butter, melted
  • 1/3 c
  • 3/4 tsp
  • 1 1/2 c
  • 1 1/2 Tbsp
    white vinegar
  • 1 c
  • 3/4 c
    yellow cornmeal
  • 1 tsp
    baking powder
  • 1/2 tsp
    baking soda
  • 1 c
  • 1/2 c
    heavy cream

How to Make Custard Filled Corn Bread


  1. Beat butter and eggs till blended.
  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.
  3. Mix flour,cornmeal,baking powder and baking soda and add to egg mixture.Mix till just smooth.
  4. Stir in corn. Pour batter into heated dish.
  5. Mix cream and 3 tablespoons of sugar and pour into center of batter.Dont stir.
  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.

Printable Recipe Card

About Custard Filled Corn Bread

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

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