Custard-Filled Cornbread

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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.