Custard Filled Cornbread

READY IN: 1hr 10mins
Recipe by Blue Peacock

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

Top Review by Debaylady

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!

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.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a