Custard-Filled Corn Bread by Martha Bakes
By LDenvir
Rate this recipe
4.6/5
(17 Votes)
1 Picture
Ingredients
- INGREDIENTS
- 2 cups all-purpose flour
- 3/4 cup yellow cornmeal
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 3 tablespoons unsalted butter, melted and cooled, plus more for skillet
- 2 large eggs
- 1/4 cup sugar
- 1 1/4 teaspoons salt
- 2 cups whole milk
- 1 tablespoon plus 1 1/2 teaspoons distilled white vinegar
- 1 cup fresh or thawed frozen corn kernels
- 1 cup heavy cream
Details
Adapted from Marthastewart.com
Preparation
Step 1
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.
You'll also love
- Easy-Glazed Pearl Onions 4.6/5 (17 Votes)
- Applesauce Bread 4.6/5 (18 Votes)
- Tomato, Basil and Mozzarella Salad... 4.6/5 (21 Votes)
- Loaded Cornbread Skillet 4.2/5 (6 Votes)
Review this recipe