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Custard-Filled Cornbread

A community recipe by spikey

Not tested or verified by Nigella.com

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Introduction

This is a creamy-topped cornbread with a barely-set custard formed inside of it.

Ingredients

Serves: 0

2 medium eggs
3 tablespoons melted unsalted butter
3 tablespoons sugar
½ teaspoon salt
2 cups milk
1½ teaspoons white vinegar
1 cup all-purpose flour
¾ cup yellow cornmeal
1 teaspoon baking powder
½ teaspoon baking soda
1 cup cream (heavy)

Method

Custard-Filled Cornbread is a community recipe submitted by spikey and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Preheat oven to 350 F. Butter an 8 inch square baking dish. Place in oven and allow to get hot while you mix up the batter.

Beat eggs and melted butter till well blended. Add sugar, salt, milk, and vinegar; beat well.

In a large mixing bowl, sift together flour, cornmeal, baking powder and baking soda. Pour in the egg mixture, and mix until batter is smooth and no lumps remain.

Pour batter into the heated baking dish, and then pour the cream into the center of the batter without stirring.

Bake at 350 F for 1 hour or until lightly browned.

Serve warm. When the corn bread is done, a creamy and barley set custard will have formed inside. I especially like this with Ham in Cherry Coke!