Custard Filled Corn Bread

★★★★★ 1 Review
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By Rhonda Wheeler
from Warren, MI

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

serves 8
prep time 15 Min
cook time 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
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How To Make

  • 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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