Custard Filled Cornbread

Total Time
1hr 10mins
Prep 10 mins
Cook 1 hr

This cornbread is a bit different from the traditional cornbread recipe; I truly enjoy eating this.

Ingredients Nutrition


  1. Butter an 8-inch square baking dish or round cast-iron skillet. Place in a preheated 350 F oven and allow the dish to get hot while mixing batter.
  2. Meanwhile, beat eggs and melted butter until well blended. Add sugar, salt, milk and vinegar; beat well.
  3. Into a bowl, sift together flour, cornmeal, baking powder and baking soda. Add to egg mixture.
  4. Mix just until batter is smooth with no lumps. Put batter into heated dish, then pour whipping cream into center of batter. DO NOT STIR.
  5. Bake at 350F for an hour or until lightly browned. Serve warm.
  6. When cornbread is done, a creamy, barely set custard will form inside.
Most Helpful

Thank you for sharing this. I found this recipe on a blog earlier this evening. It is a Marion Cunniingham recipe and in her cookbook "The Breakfast Book". I was going to post here for safe keeping. I wonder if a teaspoon of vanilla would be a pleasing addition. When I make it I will add some vanilla and let you know here!

4 5

Made for PAC, Spring 2007 ~ I enjoyed this cornbread, I'll admit, but it's not something I'd want to make often! It's more of an unusual conversation-piece dish! I really liked it, but some of my guests were a bit less forthcoming after trying it! They talked about it a lot, it seemed, but weren't interested in seconds!