Recipe courtesy of Marion Cunningham

Custard-Filled Cornbread

Name: Custard-Filled Cornbread
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT0H45M0.000S
Total time: P0Y0M0DT1H5M0.000S
Yield: One 8-inch square loaf
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

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Total: 1 hr 5 min

Prep: 20 min
Cook: 45 min

Yield: One 8-inch square loaf

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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

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Watch how to make this recipe.

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.