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Custard-Filled Cornbread

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Active Time:  10 Minutes
Total Time:  55 Minutes
  Serves six
When the cornbread is baked, a creamy, barely set custard will have formed in the center and everyone will try to figure out how you got it there. This recipe comes from the gifted writer and home cook, Marjorie Kinnan Rawlings.
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
1/2 teaspoon baking soda
1 cup corn kernels (from about 2 ears of corn)
1 cup heavy cream
Preheat the oven to 350 degrees F. Butter an 8-inch square baking dish or pan that is about 2-inches deep. Place the buttered dish or pan in the oven while you mix the batter.

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. Stir in the corn kernels. Pour the batter into the heated dish, then pour the cream into the center of the batter, do not stir.

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.

Recipe created exclusively for by Marion Cunningham.

Recipe reprinted by permission of . All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Quick & Classic Cornbread
 Custard-in-the-Middle Sweets
Nutrition Facts per Serving
Yield:   Serves six
Calories: 431
Fat. Total: 24g
Fiber: 3g
Carbohydrates, Total: 44g
Sodium: 613mg
% Cal. from Fat: 50%
Cholesterol: 147mg
Protein: 10g
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