Email to Mand      

Recipe Categories: gijane's HOME PAGEAPPETIZERS BABYFOOD BAKING BBQ BEAUTYMAKEUP BEVERAGES BOOZE BREAD BREAKFAST BRITISH CAKESandPIES CANDY CASSEROLES CELEBRITY CHILI2 CHILLI COOKIES COOKINGTIPS COPYCAT CROCKPOT DESSERTS EGGLESS EGGS ETHNIC FISHandSEAFOOD FOODHISTORY FRUIT GAME HISTORICAL HOLIDAYS HOUSEHOLD Humor ITALIAN JAMSandJELLIES KIDS LowCarb4Sean LOWFAT MAFIARECIPES MARINADES MEATS MICROWAVE PASTA PASTRIES PETS PICKLES PIZZA POULTRY RAMEN-NOODLES RICE ROCCODISPIRITO SALADandDRESSING SALSA SANDWICHES SAUCES SideDishes SNACKS SOUPSandSTEWS TAILGATE VEGAN VEGETABLES VEGETARIAN WINGS

Custard Filled Cornbread




Source of Recipe


the web


List of Ingredients




2 eggs
3 tablespoons melted butter
3 tablespoons sugar
1/2 teaspoon salt
2 cups milk
1 1/2 tablespoons white vinegar
1 cup flour
3/4 cup yellow cornmeal
1 teaspoon baking powder
1/2 teaspoon baking soda
1 cup heavy cream

Recipe



Preheat oven to 350ºF. Butter an 8 inch square baking dish or pan that is about 2 inches deep. Put pan in oven and let it get good and hot while you mix the batter. Put eggs in a mixing bowl and add melted butter. Beat mixture until well blended. Add sugar, salt, milk and vinegar and beat well.

Sift into a bowl or stir together in a bowl the flour, cornmeal, baking powder, baking soda and add to egg mixture. Mix just until batter is smooth and no lumps appear. Pour into heated dish, then pour cream into the center of batter--DON'T STIR!! Bake for 1 hour or until bread is lightly browned. Serve warm. **NOTE: can also be used in a 9 inch cast iron skillet.