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Custard-Filled Corn Bread by Martha Bakes

Custard-Filled Corn Bread by Martha Bakes

Custard-Filled Corn Bread by Martha Bakes


2 cups all-purpose flour
¾ cup yellow cornmeal
1 teaspoon baking powder
½ teaspoon baking soda
3 tablespoons unsalted butter, melted and cooled, plus more for skillet
2 large eggs
¼ cup sugar
teaspoons salt
2 cups whole milk
1 tablespoon plus 1½ teaspoons distilled white vinegar
1 cup fresh or thawed frozen corn kernels
1 cup heavy cream


STEP 1 Preheat oven to 350 degrees. Whisk flour, cornmeal, baking powder, and baking soda in a medium bowl; set aside. Generously butter a 10-inch cast-iron skillet, and place in the oven to preheat. STEP 2 Whisk eggs and melted butter in a large bowl. Whisk in sugar, salt, milk, and vinegar. Add flour mixture, and whisk until just smooth. Stir in corn kernels. STEP 3 Transfer batter to heated pan. Pour cream into center of batter; do not stir. Bake until pale golden brown and set, 35 to 40 minutes. Let cool on a wire rack 15 minutes. Serve warm.

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