| Custard Filled Cornbread | Print |
Author: The Breakfast Book by Marion Cunningham
Ingredients
- 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
Instructions
- 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.
- 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.
- 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.