Custard Cornbread

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: 50 mins
• Serves: 6-9

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.