Custard Cornbread

Submitted by BeccaB3c

"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."

 

• Ready In: 50mins
• Ingredients: 9
• Serves: 6

ingredients

• 2 tablespoons butter
• 1 1⁄3 cups yellow cornmeal
• 1⁄3 cup flour, sifted
• 2 tablespoons sugar
• 1 teaspoon baking soda
• 1 teaspoon salt
• 2 cups milk
• 2 eggs
• 1 cup buttermilk

directions

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

Reviews

[DeborahSu]

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!

 

[dandllarsen]

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.

 

[sprue]

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 cornmeal..it 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!

 

[Chef AprilAllYear]

YUM! The custard-like texture that the bottom half of the cornbread had was quite satisfying and unexpected. I only wish the WHOLE cornbread had that texture, but since the top half is like that I'm more accustomed to, there's no complaints. Will try again FOR SURE. Thanks!

 

[bullwinkle]

The preparation was very different than any recipe I have used to make cornbread. The cornbread was very moist and had a great flavor. Thanks Bec. Bullwinkle.