Custard Filled Cornbread - it's Magic

Pat Duran


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!


★★★★★ 4 votes

6 servings
10 Min
55 Min


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


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

Main Ingredient: Dairy
Regional Style: English
Other Tag: Quick & Easy

Show 35 Comments & Reviews

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