Custard-Filled Corn Bread by Martha Bakes

Custard-Filled Corn Bread by Martha Bakes

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  • Prep Time


  • Total Time


  • Servings




  • 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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