Custard-Filled Cornbread
Serves: 5
Mckayla Mann
1 January 1970
Based on User reviews:
42
Spice
49
Sweetness
47
Sourness
39
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
1 cup
All-Purpose Flour3 cup
Yellow Cornmeal1 tsp
Baking Powder1 tsp
Baking Soda2
Eggs3 tbsps
Butter (melted)3 tbsps
Sugar1 tsp
Salt2 cups
Milk1.5 tbsps
White Vinegar1 cup
Heavy CreamDirections:
1
Preheat the oven to 350 degrees
2
Butter an 8-inch square baking dish, and place it in the hot oven while you prepare the batter
3
Sift or stir together the flour, cornmeal, baking powder and baking soda
4
In a mixing bowl, beat the eggs and the melted butter until well-blended
5
Add the sugar, salt, milk and vinegar and beat well
6
Stir the dry ingredients into the egg mixture just until the batter is smooth
7
Pour the batter into the heated dish
8
Pour the heavy cream into the center of the batter
9
Do not stir
10
Check the cornbread after 45 minutes
11
It is done when the top becomes lightly browned
12
Serve warm