Custard Filled Cornbread I Made It Ii

Custard Filled Cornbread

LindaLMT 4 years ago

Custard Filled Cornbread

My review: 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 that this uses much less. I find cornbreads naturally sweet. The heavy cream custard is just out-of-this-work incredibly delicious! I'm ruined for cornbread any other way now. LOL!!

Sorry. No picture. None I took will do the recipe justice but trust me it's delicious.

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DIZ3 4 years ago said:

I would love to see a photo, LindaLMT. Your description makes it sounds so good. I can't begin to imagine what it's like. Is it like a pudding cake with custard on the bottom and cake on the top? Or, is it more like spoon bread?

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LindaLMT 4 years ago said:

It's like a denser cornbread with a section of something creamier and heavier in it which is the heavy cream. You know how they make banana bread with a cream cheese filling … it's kinda like that except cornbread with a custard filling.
Because I'm the only one eating it DIZ I'll half the recipe and bake it in a loaf pan.
Yesterday I messed it up somewhat (still tasted good) and baked it in a mini bundt pan which really didn't work well. It didn't brown nicely at all. I should get a small cast iron pan so I can bake it right, thus the not so great picture which if I posted probably would have had you all thinking … Yuck!

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LindaLMT 4 years ago said:

This is a youtube video and if you fast forward thru the talking part you can see the final product. https://www.youtube.com/watch?v=mH9eJX6AVVY

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DIZ3 4 years ago said:

Thank you, LindaLMT! I really want to try this! I have cast iron skillets.

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LindaLMT 4 years ago said:

I really believe cast iron is the key to making a nice Spider Cake (which this is). The video guy explained why. What I'm using isn't ideal. I'm going to get a smaller cast iron something to make future cakes that will hold 1/2 the recipe. I don't have anything cast iron because I have a glass cooktop.

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mommyluvs2cook 4 years ago said:

I have never heard of anything like this before! Unfortunately my family only really like sweet cornbread, I can eat it less sweet though. I wonder if I could just add more sugar for their preference? Sounds delicious Linda!!

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LindaLMT 4 years ago said:

Most recipes I see call for 3/4 cup of sugar Michelle and thus the term 'cake' because it's sweet.
https://food52.com/recipes/32626-new-england-spider-cake

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