Custard Filled Cornbread With Corn Kernels

1. 1

   Preheat oven to 400u00b0.

2. 2

   In a large bowl, sift together cornmeal, flour, sugar, baking soda and salt.

3. 3

   Make a well in the center of the dry ingredients and pour in the buttermilk and eggs; stir until almost blended.

4. 4

   Stir in 1 cup of milk and the corn kernels until just combined.

5. 5

   Do not overmix.

6. 6

   Pour the butter in a 10-inch cast-iron skillet and heat in the oven until melted. Remove and swirl to coat bottom and sides.

7. 7

   Scrape batter into the hot pan and sprinkle with remaining 1 1/2 cups of milk.

8. 8

   Bake 30 to 35 minutes or until golden brown and crusty on outside but still quivers slightly when the pan is shaken.

9. 9

   Cut into thick wedges and serve hot with sweet butter.

* Per serving · 4 servings · Values may vary.

No additional tips available.