Custard filled cornbread
Custard-Filled Cornbread recipe
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This recipe is magic. When the cornbread is done, a creamy, barely set custard will have formed and everyone will try to figure out how you got it there! Jane Salfass Freimann rediscovered this recipe which was popular in the 30’s. For instance, it appeared in Marjorie Kinnan Rawlings’ Cross Creek Country in a much sweeter version.
15 minutes preparation time.
- 2 eggs
- 3 Tablespoons butter, melted
- 3 Tablespoons sugar
- 1/2 teaspoon salt
- 2 cups milk
- 1-1/2 Tablespoons white vinegar
- 1 cup all-purpose flour
- 1/4 cup cornmeal
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 cup heavy cream
Preheat over to 350 degrees. Butter an 8 inch square baking dish or pan that is about 2 inches deep. Put the buttered dish in the oven and let it get hot while you mix the batter.
Put the eggs in a mixing bowl and add the melted butter. Beat until the mixture is well blended. Add the sugar, salt, milk, and vinegar and beat well. In a bowl, sift or stir together the flour, cornmeal, baking powder and baking soda. Add to the egg mixture to the flour mixture. Mix just until the batter is smooth and no lumps appear.
Pour the batter into the heated dish, then pour the cream into the center of the batter. DO NOT STIR. Bake for one hour or until lightly browned. Serve warm. (Ann serves this with a fresh blueberry sauce).
Reference: Custard filled cornbread
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