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Skillet Custard Cornbread




Source of Recipe


from Merlene


Recipe Link: http://www.mountain-breeze.com/kitchen/cookin/49.html

Skillet Custard Cornbread

1 1/2 c. yellow cornmeal
1/2 c. all-purpose flour
1/2 c.sugar
1 c. milk
1 c. buttermilk
2 eggs
1 t. baking soda
1 t. salt
2 tbsp. butter
1 c. milk
In large mixer bowl, combine all ingredients except butter and 1 c. milk.
Beat at low speed, scraping bowl often, until smooth (1-2 min).
In heavy oven-proof 10" skillet melt butter over low heat pour batter into
skillet.
Pour remaining 1 c. milk over batter, do not stir.
Bake for 35-45 minutes or until center is firm to the touch.
Serve warm.
Yield: 8 servings.
Tip: 9" square baking pan can be used in place of skillet. Bake at 350 for
35- 40 minutes. (Traditional cornbread with a difference: it forms its own
custard layer during baking).