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    Custard-Filled Corn Bread by Martha Bakes

    Custard-Filled Corn Bread by Martha Bakes

    Photo by LDenvir

    • Prep Time


    • Cook Time


    • Servings



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    • 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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