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

(1 rating)

review

Recipe by

Rhonda Wheeler

@homeskillet

Warren, MI

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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(1 rating)

yield 8 serving(s)

prep time 15 Min

cook time 50 Min

Ingredients For custard filled corn bread

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

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.
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custard filled corn bread

Ingredients For custard filled corn bread

How To Make custard filled corn bread

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