Custard Filled Cornbread
- Reviews 2
Ready In: 1 hr 10 mins
Serves: 8
Ingredients
- 2 eggs
- 3 tablespoons butter, melted
- 3 tablespoons sugar
- 1⁄2 teaspoon salt
- 2 cups whole milk
- 1 1⁄2 tablespoons white vinegar
- 1 cup all-purpose flour
- 3⁄4 cup yellow cornmeal
- 1 teaspoon baking powder
- 1⁄2 teaspoon baking soda
- 1 cup heavy cream (whipping)
Directions
- 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.
- Meanwhile, beat eggs and melted butter until well blended. Add sugar, salt, milk and vinegar; beat well.
- Into a bowl, sift together flour, cornmeal, baking powder and baking soda. Add to egg mixture.
- 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.
- Bake at 350F for an hour or until lightly browned. Serve warm.
- When cornbread is done, a creamy, barely set custard will form inside.
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