Custard-Filled Cornbread Recipe

Name: Custard-Filled Cornbread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 large eggs; 3 tablespoons butter, melted; 2 cups milk; 2 tablespoons sugar; 1 1/2 tablespoons white vinegar; 1 teaspoon salt; 1 cup all-purpose flour; 3/4 cup yellow cornmeal; 1 teaspoon baking powder; 1 cup corn kernel (from 2 ears corn); 1 cup heavy cream

Servings: persons

2 large eggs
3 tablespoons butter, melted
2 cups milk
2 tablespoons sugar
1 1/2 tablespoons white vinegar
1 teaspoon salt
1 cup all-purpose flour
3/4 cup yellow cornmeal
1 teaspoon baking powder
1 cup corn kernel (from 2 ears corn)
1 cup heavy cream

1
Preheat the oven to 350u00b0F Butter an 8-inch square pan that is about 2-inches deep. Place the buttered dish or pan in the oven while you mix the batter.
2
Beat the eggs and melted butter in a large bowl until well blended. Add the milk, sugar, vinegar, and salt and beat well. Whisk flour, cornmeal, baking powder and baking soda in a medium bowl to blend. Add dry ingredients to the egg mixture. Mix just until smooth. Sti in the corn kernels. Pour the batter into the heated dish, then pour the cream into the center of the batter, do not stir.
3
Bake until the top is lightly browned, and a toothpick inserted near the edge of the bread (not toward the custard in the center) comes out without wet batter attached, about 45 minutes. Serve warm.

657

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 11 ingredients. The key ingredients include: 2 large eggs, 3 tablespoons butter, melted, 2 cups milk, 2 tablespoons sugar, 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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