Best Magic Cornbread Recipes

Custard Filled Cornbread - it's Magic image

Provided by Pat Duran

Time 1h5m

Number Of Ingredients 12

2 large eggs
3 Tbsp real butter, melted
2 c real milk
2 Tbsp granulated sugar
1 1/2 Tbsp white vinegar only
1 tsp salt
1 c all purpose flour
3/4 c yellow cornmeal
1 tsp baking powder
1/2 tsp baking soda
1 c whole corn from fresh , frozen or drained from a can
1 c heavy cream

Steps:

1. Preheat the oven to 350^. Butter a small cast iron or 8-inch round or square baking dish that is at least 2 inches deep. Place the buttered dish or pan in the oven while you mix the batter.
2. Beat the eggs and melted butter in a large bowl until well blended. Add the milk, sugar, vinegar and salt and beat well.
3. Whisk flour, cornmeal, baking powder and soda in a medium bowl blend well. Add this mixture to the egg mixture and with a spoon mix just until smooth. Stir in corn. (corn may be omitted , if desired- just won't be as corny-lol) Pour this batter into the heated dish, then pour the cream into the CENTER of the batter about an inch or so away from the edge slowly- DO NOT STIR IN.
4. Bake until the top is lightly browned, and a toothpick inserted near the EDGE of the bread (NOT the center)- comes out without wet batter attached, about 45 minutes. Serve warm! A great MAGICAL treat!

magic custard-filled cornbread image

Provided by @MakeItYours

Number Of Ingredients 11

2 large eggs
3 Tablespoons unsalted butter, melted
3 Tablespoons sugar
1/2 teaspoon sea salt
2 cups buttermilk
2 Tablespoons lemon juice
1 cup all purpose flour
3/4 cup yellow cornmeal
1 teaspoon baking powder
1/2 teaspoon baking soda
1 cup heavy whipping cream

Steps:

preheat oven to 350 degrees F
Generously butter an 8 inch square, glass baking dish. Place in oven and allow it to heat up while you mix up the batter. Place the eggs in a mixing bowl and add the melted butter. Mix until well blended, using a wire whisk. Add the sugar, salt, buttermilk, and lemon juice. Beat well. Add the flour, cornmeal, baking powder, and baking soda to the egg mixture. Mix just until batter is smooth and there are no lumps left. Pour batter into the heated baking dish. Slowly pour the cream into the center of the batter. Don't stir it up. Place in oven and bake 60 to 70 minutes or until golden brown. The center will still be jiggly and a bit wet. That's okay. It will firm up and turn to custard as it cools down. Cool for 20 to 30 minutes before cutting into 8 squares. Serve warm or at room temperature. Refrigerate whatever you don't eat right away.

Magic Cornbread image

Provided by Food Network Kitchen

Categories side-dish

Time 1h10m

Yield 12 pieces

Number Of Ingredients 11

3 tablespoons unsalted butter, melted, plus extra butter for brushing the baking dish
1 cup heavy cream
1/4 cup sugar
Kosher salt
2 large eggs
2 cups milk
1 tablespoon plus 1 1/2 teaspoons white distilled vinegar
1 cup fine yellow cornmeal
3/4 cup all-purpose flour
2 teaspoon baking powder
1/2 teaspoon baking soda

Steps:

Preheat the oven to 350 degrees F. Butter an 8-inch square baking dish that is at least 2 inches deep. Place the buttered dish in the oven while you mix the batter.
Whisk together the heavy cream, 1 teaspoon of the sugar and 1/2 teaspoon salt in a small bowl and set aside.
Whisk together the eggs and melted butter in a large bowl until well blended. Add the milk, vinegar, the remaining sugar and 1 teaspoon salt and beat until mixed well. Whisk together the cornmeal, flour, baking powder and baking soda in a medium bowl.
Add the flour mixture to the egg mixture and stir until just combined. Pour the batter into the preheated dish, then slowly, pour the seasoned cream into the center of the batter about 1-inch away from the edge. Don't stir the cream into the batter.
Bake until the top of the cornbread is lightly browned, and a toothpick inserted near the edge of the bread (not the center) comes out clean, about 50 minutes. Serve warm.