Custard-Filled Corn Bread Recipe

Name: Custard-Filled Corn Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup Flour; 1 cup Cornmeal; 1 teaspoon Baking Powder; 1/2 teaspoons Baking Soda; 1/4 cups Butter; 2 whole Large Eggs; 3 Tablespoons Sugar; 1/2 teaspoons Salt; 2 cups Milk; 1-1/2 Tablespoon Vinegar; 1 cup Heavy Cream; 1/4 cups Pure Maple Syrup, For Serving

Servings: persons

1 cup Flour
1 cup Cornmeal
1 teaspoon Baking Powder
1/2 teaspoons Baking Soda
1/4 cups Butter
2 whole Large Eggs
3 Tablespoons Sugar
1/2 teaspoons Salt
2 cups Milk
1-1/2 Tablespoon Vinegar
1 cup Heavy Cream
1/4 cups Pure Maple Syrup, For Serving

1
Preheat oven to 350u00b0F. Butter an 8-inch square or 9-inch round pan. Put the buttered dish in the oven to warm.
2
Combine flour, cornmeal, baking powder, and baking soda.
3
In a large microwave bowl, melt butter until just melted. Add eggs and whisk to blend well. Add sugar, salt, milk, and vinegar and whisk well. Whisk in flour mixture until smooth.
4
Pour batter into prepared pan. Pour cream into the center of the batter. Do not stir. Carefully place the pan back into the oven and bake until golden brown on top, about 50 minutes. Serve warm, with maple syrup or Roger's cane syrup.

702

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 cup Flour, 1 cup Cornmeal, 1 teaspoon Baking Powder, 1/2 teaspoons Baking Soda, and more.

Yes, Custard-Filled Corn Bread falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Custard-Filled Corn Bread

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