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 the flour, cornmeal, baking powder and baking soda in a medium bowl to blend. Add the 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 Cooking.com by Marion Cunningham.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
431 calories; 24g total fat; 147mg cholesterol; 613mg sodium; 44g carbohydrates; 3g fiber; 10g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.