Home delivery coming to Cape Cod June 9! Learn More

Custard Filled Cornbread

April 6, 2012
by Shannon Hepburn

Custard Filled Cornbread
  • 2 eggs
  • 3 tablespoons butter, melted
  • 3 tablespoons sugar
  • ½ teaspoon salt
  • 2 cups whole milk
  • 1½ tablespoons white vinegar
  • 1 cup all purpose flour
  • ¾ cup cornmeal
  • 1 teaspoon baking baking powder
  • ½ teaspoon baking soda
  • 1 cup heavy cream
  1. Preheat oven to 350. Butter an 8-inch square (or 9-inch round) cake 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.
  2. 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 medium bowl, stir together the flour, cornmeal, baking powder and baking soda. Add the flour to the egg mixture, blend just until the batter is smooth and no lumps remain.
  3. Pour the batter into the heated dish, then pour the cream into the center of the batter - don't stir. Bake for 50-60 minutes, or until lightly browned. Serve warm with maple syrup.