Custard Filled Cornbread
Whoever thought of pouring custard into cornbread was a genius! You won't believe how good this is!
Special Equipment Needed
- 1 8-inch square baking dish
Ingredients
- 1 cup flour
- ¾ cup cornmeal
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- 2 eggs
- 3 tablespoons butter melted
- 2 tablespoons sugar
- ½ teaspoon salt
- 2 cups milk
- 2 tablespoons vinegar
- 1 cup corn
- 1 cup heavy cream
Instructions
- Preheat the oven to 375° F.
- Butter an 8-inch square baking dish and put it in the oven while you prepare the batter.
- Mix the flour, cornmeal, baking powder, and baking soda in a bowl; set aside.1 cup flour, ¾ cup cornmeal, 1 tablespoon baking powder, ½ teaspoon baking soda
- In large bowl, beat the eggs and melted butter until well-blended.2 eggs, 3 tablespoons butter
- Add the sugar, salt, milk and vinegar and beat well.2 tablespoons sugar, ½ teaspoon salt, 2 cups milk, 2 tablespoons vinegar
- Pour dry ingredients into the bowl and whisk until combined. Mix in the corn.1 cup corn
- Pour the batter into the hot pan. Pour the cream into the center of the batter. Do not stir the batter!1 cup heavy cream
- Bake for 45 minutes to 1 hour. The cornbread is done when it's brown on top, and batter doesn't move much when you shake the baking dish.
Nutrition Estimate
Calories: 339kcalCarbohydrates: 34gProtein: 8gFat: 20gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 99mgSodium: 465mgPotassium: 226mgFiber: 2gSugar: 7gVitamin A: 777IUVitamin C: 1mgCalcium: 188mgIron: 2mg
