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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

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