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

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    0 mins

    45 mins

    Chef mariajane's Note:

    When the cornbread is baked, a creamy, barely set custard will have formed in the center and everywill tro to figure outhow you got it there. I got this recipe from

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    1. 1
      Preheat the oven to 350°F Butter an 8-inch square pan that is about 2-inches deep. Place the buttered dish or pan in the oven while you mix the batter.
    2. 2
      Beat the eggs and melted butter in a large bowl until well blended. Add the milk, sugar, vinegar, and salt and beat well. Whisk flour, cornmeal, baking powder and baking soda in a medium bowl to blend. Add dry ingredients to the egg mixture. Mix just until smooth. Sti in the corn kernels. Pour the batter into the heated dish, then pour the cream into the center of the batter, do not stir.
    3. 3
      Bake until the top is lightly browned, and a toothpick inserted near the edge of the bread (not toward the custard in the center) comes out without wet batter attached, about 45 minutes. Serve warm.

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    Nutritional Facts for Custard-Filled Cornbread

    Serving Size: 1 (245 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 436.8
    Calories from Fat 234
    Total Fat 26.0 g
    Saturated Fat 15.2 g
    Cholesterol 151.5 mg
    Sodium 574.0 mg
    Total Carbohydrate 42.7 g
    Dietary Fiber 2.3 g
    Sugars 4.5 g
    Protein 9.8 g

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