This Custard Filled Cornbread is the king of all cornbread. It is deliciously sweet and incredibly tender and has a creamy custard center that will blow every other corn bread out of the water.
This is one of those recipes where all I want to write is “it’s awesome, go make it, here is the recipe.”
But I feel there is a bit more to the recipe and like many of my stories this one starts out on a similar note…
I never liked cornbread. I did not get it. Sweet+corn did not make much sense to me. Until of course, I tasted this cornbread.
I first tasted this cornbread at a BBQ class I attended with some friends and the hubs. It was a BYOB, so we sat back and drank crafted beers at the vintage picnic tables we were seated at as we watched a hipster BBQ master massage monstrous cuts of brisket and shove them into his carefully calibrated smokers.
It was one of those evenings where everything went right. Lots of laughter, good drinks, phenomenal food and perfect company. In addition to teaching us how to smoke meats properly, he taught us their secret truffle mac and cheese and this magical custard filled cornbread.
Feeling the after effects of the 2 beers I had consumed, I let my picky eater guard down and had a bite of the piping hot custard filled cornbread. This gleefully sweet and savory cornbread was incredible. Its creamy filling reminded me of a cake you could eat for dessert yet it paired with savory foods like BBQ brisket perfectly . It was magic. So magic that I continued to moan several times while eating it until the table next to me stared at me. I proceeded to then act out the “When Harry Met Sally” scene, until my husband nudged me and told me that he thought I scared them.
It is not just the cornbread’s flavor that is so incredible but the texture is a killer too! There are corn kernels in there that just melt into the batter and make it that much sweeter with every bite. But of course the true uniqueness of this is the custard center that you get by pouring in half cream into the center of the cornbread without EVER mixing it.
Now I have a confession to make…I made this cornbread and then I took it out of the oven and had to go and give munchkin a bath. And by the time I was ready to photograph, it had cooled enough that the custard had set a little so I could not get the ideal picture I wanted. But trust you me, when you serve this baby fresh out of the oven…it will be utter perfection.
It of course is listed in my 2016 Thanksgiving & Christmas Dinner Plan Extravaganza! Make sure you check out all the other yums that go along with it!
- 2 tbsp vinegar
- 2 tbsp sugar
- ½ tsp salt
- 2 cups all purpose milk
- 1 cup flour
- ¾ cup cornmeal
- 1 T baking powder
- ½ tsp baking soda
- 2 eggs
- 3 tbsp melted butter
- 1 cup corn kernels (frozen is fine)
- 1 cup heaving whipping cream
- Preheat the oven to 375 degrees.
- Butter an 8-inchcsquare baking dish or a 10 inch cast iron pan and place it in the hot oven while
- you prepare the batter.
- Add Vinegar, Sugar, and salt to milk and set aside.
- Mix dry and wet ingredients in seperate bowls.
- Mix Flour, Cornmeal, baking powder, and baking soda in a bowl.
- In a seperate bowl, beat eggs.
- Add vinegar/milk to eggs.
- Add melted butter.
- Pour dry ingredient bowl into the wet bowl and hand whisk until combined.
- Add corn kernels.
- Pour batter into hot pan.
- Pour heavy cream into the center of the batter - DO NOT STIR. Bake for 45
- minutes - 1 hour.
- Cornbread is done when brown on top, and batter doesn’t move much when shaken (from
- edge of pan)