Custard filled cornbread recipe

Custard-Filled Cornbread recipe

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Recipe intro

This Custard Filled Cornbread recipe is a delightful twist on a classic favorite. The combination of fluffy cornbread and rich, creamy custard creates a mouthwatering treat that will leave you wanting more. The recipe is easy to follow and requires simple ingredients that you likely already have in your pantry. Whether you're serving it as a side dish or a dessert, this custard filled cornbread is sure to impress your family and friends.

Keywords: custard, cornbread, recipe, fluffy, creamy.

Custard filled cornbread recipe details

Custard filled cornbread recipe, recipe Rating: 4.6
Number of votes:101

Ingredients

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

Instructions:

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.

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).