Custard Filled Cornbread
From choclytcandy 15 years ago
- 60 minutes to make
- Serves 8
The Breakfast Book by Marion Cunningham. When this cornbread is done, a creamy custard will have formed inside. Add more sugar for a sweeter bread.
Ingredients
- 2 eggs shopping list
- 3 tbs butter, melted shopping list
- 3 tbs sugar shopping list
- 1/2 tsp salt shopping list
- 2 cups milk shopping list
- 1 1/2 tbs white vinegar shopping list
- 1 cup all-purpose flour shopping list
- 3/4 cup yellow cornmeal shopping list
- 1 tsp baking powder shopping list
- 1/2 tsp baking soda shopping list
- 1 cup heavy cream shopping list
How to make it
- Preheat oven to 350 degrees. Butter an 8-inch square dish or pan that is about 2-inches deep. Put the buttered dish or pan in the oven and let it get hot while you mix the batter (I prefer a round a cast-iron skillet for cornbread).
- 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 the beat well. Sift into a bowl the flour, cornmeal, baking powder and baking soda. Add to the egg mixture. Mix just until 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 1 hour, or until lightly browned.
The Rating
Reviewed by 10 people-
This is one of the best things I've EVER eaten! An old recipe otherwise known as New England Spider Cake because of the type of cast iron skillet it was typically baked in. Most recipes call for 3/4 cup sugar which is way too much for me so I like th...more
LindaLMT
in Florida loved it
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i have made a recipe that is similar and it is sooo good ...five forks
peetabear
in mid-hudson valley loved it
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I am gona love this. Ilove custard and cornbread and together is super.
Hi 5.
Ed
spinach1948
in Dorchester-Boston loved it
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