Custard-Filled Corn Bread by Martha Bakes

By LDenvir

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.