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.
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Custard Filled Cornbread

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.
Course Side Dish
Cuisine American
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Servings 8 people
Calories 305kcal
Author Mila Furman

Ingredients

  • 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

Instructions

  • 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)

Nutrition

Calories: 305kcal | Carbohydrates: 29g | Protein: 7g | Fat: 18g | Saturated Fat: 10g | Cholesterol: 102mg | Sodium: 457mg | Potassium: 433mg | Fiber: 1g | Sugar: 10g | Vitamin A: 14.5% | Vitamin C: 2.5% | Calcium: 27% | Iron: 9.2%