Custard Filled Cornbread Recipe

Name: Custard Filled Cornbread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 2 large eggs; 3 Tbsp. butter, melted; 3 Tbsp. sugar; 1/2 tsp. salt; 2 c. milk (not skim); 1 1/2 Tbsp. white vinegar; 1 c. flour; 1/4 c. yellow cornmeal; 1 tsp. baking powder; 1/2 tsp. baking soda; 1 c. whipping cream

Servings: persons

2 large eggs
3 Tbsp. butter, melted
3 Tbsp. sugar
1/2 tsp. salt
2 c. milk (not skim)
1 1/2 Tbsp. white vinegar
1 c. flour
1/4 c. yellow cornmeal
1 tsp. baking powder
1/2 tsp. baking soda
1 c. whipping cream

1
Preheat oven to 350u00b0.
2
Butter an 8-inch square pan or baking dish about 2-inches deep.
3
Put buttered dish or pan in oven and let it get hot while mixing batter.
4
Put eggs in bowl and add melted butter.
5
Beat until well blended.
6
Add sugar, salt, milk and vinegar; beat well.
7
Sift into bowl the flour, cornmeal, baking powder and baking soda.
8
Add to egg mixture.
9
Mix just until batter is smooth and no lumps appear.
10
Pour batter into heated dish, then pour cream into the center of batter; don't stir!.
11
Bake 1 hour until lightly browned.

No nutrition data on file — estimate from the ingredient list.

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 11 ingredients. The key ingredients include: 2 large eggs, 3 Tbsp. butter, melted, 3 Tbsp. sugar, 1/2 tsp. salt, and more.

Yes, Custard Filled Cornbread 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 Cornbread

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