Loading Video...
Recipe courtesy of Marion Cunningham

Custard-Filled Cornbread

Save Recipe
  • Total: 1 hr 5 min
  • Prep: 20 min
  • Cook: 45 min
  • Yield: One 8-inch square loaf
Share This Recipe



  1. Preheat the oven to 350 degrees.
  2. Butter an 8-inch square baking dish, and place it in the hot oven while you prepare the batter.
  3. Sift or stir together the flour, cornmeal, baking powder and baking soda.
  4. 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.
  5. 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.
  6. Serve warm.
34m Easy 100%
19m Easy 92%
Valerie Bertinelli

Ranch Chicken and Rice

13m Easy 100%
Erin Jeanne McDowell

Pumpkin Cornbread

10m Easy 100%

Nikki Scott

Sweet Cornbread

18m Easy 95%
21m Intermediate 99%
Raquel Pelzel

Cheddar Cornbread

22m Easy 93%

Stream discovery+

Your favorite shows, personalities, and exclusive originals. All in one place.

Subscribe Now

Related Pages