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Custard-Filled Corn Bread by Martha Bakes

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Rate this recipe 4.6/5 (17 Votes)

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.

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