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Custard Filled Cornbread

Custard Filled Cornbread

  • Author: Mila Furman
  • Total Time: 50 minutes
  • Yield: 8 people 1x


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.


  • 2 tbsp vinegar
  • 2 tbsp sugar
  • 1/2 tsp salt
  • 2 cups all purpose milk
  • 1 cup flour
  • 3/4 cup cornmeal
  • 1 T baking powder
  • 1/2 tsp baking soda
  • 2 eggs
  • 3 tbsp melted butter
  • 1 cup corn kernels (frozen is fine)
  • 1 cup heavy whipping cream


  1. Preheat the oven to 375 degrees.
  2. Butter an 8-inchcsquare baking dish or a 10 inch cast iron pan and place it in the hot oven while
  3. you prepare the batter.
  4. Add Vinegar, Sugar, and salt to milk and set aside.
  5. Mix dry and wet ingredients in seperate bowls.
  6. Mix Flour, Cornmeal, baking powder, and baking soda in a bowl.
  7. In a seperate bowl, beat eggs.
  8. Add vinegar/milk to eggs.
  9. Add melted butter.
  10. Pour dry ingredient bowl into the wet bowl and hand whisk until combined.
  11. Add corn kernels.
  12. Pour batter into hot pan.
  13. Pour heavy cream into the center of the batter – DO NOT STIR. Bake for 45
  14. minutes – 1 hour.
  15. Cornbread is done when brown on top, and batter doesn’t move much when shaken (from
  16. edge of pan)
  • Prep Time: 5 minutes
  • Cook Time: 45 minutes
  • Category: Side Dish
  • Cuisine: American