Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Custard Filled Cornbread Recipe
    Lost? Site Map

    Custard Filled Cornbread

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 10 mins

    10 mins

    1 hrs

    Blue Peacock's Note:

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

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 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. 2
      Meanwhile, beat eggs and melted butter until well blended. Add sugar, salt, milk and vinegar; beat well.
    3. 3
      Into a bowl, sift together flour, cornmeal, baking powder and baking soda. Add to egg mixture.
    4. 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. 5
      Bake at 350F for an hour or until lightly browned. Serve warm.
    6. 6
      When cornbread is done, a creamy, barely set custard will form inside.

    Browse Our Top Breads Recipes

    Ratings & Reviews:

    • on June 30, 2009

      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!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on May 10, 2007

      45

      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!

      people found this review Helpful. Was this review helpful to you? Yes | No

    You Might Also Like...

    View All Breads Recipes

    Advertisement

    Nutritional Facts for Custard Filled Cornbread

    Serving Size: 1 (144 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 313.2
     
    Calories from Fat 172
    54%
    Total Fat 19.1 g
    29%
    Saturated Fat 11.1 g
    55%
    Cholesterol 111.1 mg
    37%
    Sodium 357.7 mg
    14%
    Total Carbohydrate 29.2 g
    9%
    Dietary Fiber 1.2 g
    5%
    Sugars 8.1 g
    32%
    Protein 6.7 g
    13%

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites