Custard Filled Cornbread - it's Magic

8
Pat Duran

By
@kitchenChatter

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!

Rating:
★★★★★ 4 votes
Comments:
Serves:
6 servings
Prep:
10 Min
Cook:
55 Min
Method:
Bake

Ingredients

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2 large
eggs
3 Tbsp
real butter, melted
2 c
real milk
2 Tbsp
granulated sugar
1 1/2 Tbsp
white vinegar only
1 tsp
salt
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

How to Make Custard Filled Cornbread - it's Magic

Step-by-Step

  • 1Preheat 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.
  • 2Beat the eggs and melted butter in a large bowl until well blended.
    Add the milk, sugar, vinegar and salt and beat well.
  • 3Whisk 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.
  • 4Bake 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!

Printable Recipe Card

About Custard Filled Cornbread - it's Magic

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




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