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    You are in: Home / Recipes / Custard Cornbread Recipe
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    Custard Cornbread

    Custard Cornbread. Photo by jleonard711

    1/1 Photo of Custard Cornbread

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    15 mins

    35 mins

    Bec's Note:

    My grandma Lorraine Stromgren would listen to WCCO Radio's Joyce Lamont as she broadcasted a daily recipe. My grandma would sit by the radio with pencil in hand to write down those recipe favorites! A cookbook was published in 1979 after 10 years of recipes being broadcasted. Of over 2,000 recipes that had been broadcasted, the cookbook has the recipes that were the listeners' favorites.

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    Units: US | Metric


    1. 1
      Preheat oven to 400 degrees.
    2. 2
      Put butter in a 9-inch square baking pan, and heat in the oven until butter melts.
    3. 3
      Sift cornmeal with flour, sugar, baking soda and salt.
    4. 4
      Beat in 1 cup milk, eggs and buttermilk.
    5. 5
      Pour batter over melted butter in baking pan.
    6. 6
      Pour 1 cup of milk carefully over the top of the batter- DO NOT STIR.
    7. 7
      Bake for 35 minutes, or until bread is golden brown.

    Browse Our Top Breads Recipes

    Ratings & Reviews:

    • on March 31, 2012


      Wonderful! I had an OLD cookbook that had a recipe called "Spider Cornbread" but it somehow got lost in a move--and this is that recipe. Love it!

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    • on January 14, 2010


      This is a wonderful cornbread. It's very moist and delicious. I used corn flour instead of wheat flour because of a gluten allergy. And I loved Joyce Lamont's broadcasts. Did you know there's a new cookbook out by her? Check Amazon for it.

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    • on July 02, 2007


      this was delicious, moist cornbread. the preparaion was a little different and i was a little worried but it worked out great. i substituted the cup of buttermilk for a cup of cream of corn as i like corn kernals in my bread..i also used course ground worked well but i would like to try it again with regular cornmeal. i also found that this bread is a lot better if eaten fresh from the oven and not reheated. but a definate keeper. thanks. made it with regular meal and regular buttermilk... WAY better!!!! mmm mmm i even but a little less liquid on top and it was just so moist and heavy all the way through! i want to try it without the flour (gluten sensitivity) and maybe just put cornflour in it. i think i added some vanilla the second time too. so good!

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    Read All Reviews (5)


    Nutritional Facts for Custard Cornbread

    Serving Size: 1 (122 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 265.7
    Calories from Fat 88
    Total Fat 9.8 g
    Saturated Fat 5.1 g
    Cholesterol 85.2 mg
    Sodium 747.2 mg
    Total Carbohydrate 36.1 g
    Dietary Fiber 2.1 g
    Sugars 6.4 g
    Protein 9.0 g

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