Custard Filled Cornbread

Ingredients

1 cup all-purpose flour 3/4 cup yellow cornmeal 1 tsp baking powder 1/2 tsp baking soda 2 eggs 3 tbsp butter -- melted 3 tbsp sugar 1/2 tsp salt 2 cup milk 1 1/2 tbsp white vinegar 1 cup heavy cream	Advertisements

Preparation
 
Preheat the oven to 350 degrees. Butter an 8-inch square baking dish,
and place it in the hot oven while you prepare the batter. Sift or
stir together the flour, cornmeal, baking powder and baking soda. In
a mixing bowl, beat the eggs and the melted butter until
well-blended. Add the sugar, salt, milk and vinegar and beat well.
Stir the dry ingredients into the egg mixture just until the batter
is smooth. Pour the batter into the heated dish. Pour the heavy cream
into the center of the batter. Do not stir. Check the cornbread after
45 minutes. It is done when the top becomes lightly browned. Serve
warm. Yield: 1 8-inch square loaf

Recipe By : BAKERS DOZEN (MARION CUNNINGHAM) SHOW #BD1A03

Date: Tue, 15 Oct 1996 20:20:24
~0500

 

 
Servings: 1

 

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