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: 1 cup all-purpose flour; 3/4 cup yellow cornmeal; 1 tsp. baking powder; 1/2 tsp. baking soda; 2 eggs; 3 tbsp. butter, melted; 3 tbsp. sugar; 1/2 tsp. salt; 2 cups milk; 1-1/2 tbsp. white vinegar; 1 cup heavy cream

Servings: persons

1 cup all-purpose flour
3/4 cup yellow cornmeal
1 tsp. baking powder
1/2 tsp. baking soda
2 eggs
3 tbsp. butter, melted
3 tbsp. sugar
1/2 tsp. salt
2 cups milk
1-1/2 tbsp. white vinegar
1 cup heavy cream

1
Preheat the oven to 350F.
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
Put in oven.
11
Check the cornbread after 45 minutes.
12
It is done when the top becomes lightly browned.
13
Serve warm.

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: 1 cup all-purpose flour, 3/4 cup yellow cornmeal, 1 tsp. baking powder, 1/2 tsp. baking soda, 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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