Custard-Filled Cornbread

This recipe is magic. When the cornbread is done, a creamy custard will have formed inside. Jane Salfass Freimann rediscovered this recipe, which was popular in the thirties; it appeared in Marjorie Kinnan Rawlings' Cross Creek Country in a much sweeter version.
Makes 8 servings.

2 eggs
3 Tbl butter, melted
4 Tbl sugar
1/2 tsp salt
2 cups milk
1 1/2 Tbl white vinegar

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

Preheat oven to 350 degrees. Butter an 8 inch square baking dish or pan that is at least 2 inches deep. Put the buttered pan in the oven and let it get hot while you mix the batter.

Put the eggs in a mixing bowl and add the (cooled) melted butter. Beat until the mixture is well blended. Add the sugar, salt, milk, and vinegar and beat well. Sift into a bowl or stir together in a bowl the flour, cornmeal, baking powder, and baking soda and add to the egg mixture. Mix just until the batter is smooth and no lumps appear.

Pour the batter into the heated pan, then pour the cream into the center of the batter --don't stir! Bake for 1 hour, or until lightly browned.

Serve warm.

Email for Comments