Ingredients
- 1 cup all-purpose flour
- 3/4 cup yellow cornmeal
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 2 eggs
- 3 tablespoons butter, melted
- 3 tablespoons sugar
- 1/2 teaspoon salt
- 2 cups milk
- 1 1/2 tablespoons white vinegar
- 1 cup heavy cream
Directions
Preheat the oven to 350 degrees.
Butter an 8-inch square baking dish, and place it in the hot oven while you prepare the batter.
Sift or stir together the flour, cornmeal, baking powder and baking soda.
In a mixing bowl, beat the eggs and the melted butter until well-blended. Add the sugar, salt, milk and vinegar and beat well. Stir the dry ingredients into the egg mixture just until the batter is smooth.
Pour the batter into the heated dish. Pour the heavy cream into the center of the batter. Do not stir. Check the cornbread after 45 minutes. It is done when the top becomes lightly browned.
Serve warm.
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By czefir_10810799
Gresham, OR
on March 30, 2010
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I've made this once a week for the last month and love it. It is more of a breakfast cornbread than a with-chili cornbread. We also eat it as dessert. The custard magically appears in the middle of the cornbread like some perfect science experiment. It's not very sweet, perfect for adding as much maple syrup as one wishes to make it sweeter.
The recipe as written is very good, but I would suggest three modifications:
-a little less salt
-a little more sugar
and most importantly, in my mind: crank up the oven to 400 to make the empty, butter-greased pan really hot and you get a crispier crust as the cornbread starts to cook the instant it hits the pan. Then lower the oven temp to the suggested temperature for the cooking time. I also think this helps the custard layer be more prominent in the center.
Read all 1 reviews