CUSTARD FILLED CORN BREAD

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Custard Filled Corn Bread image

This recipe is from around 1942 and was published in Cross Creek Cookery.This has a surprise filling of creamy soft custard.

Provided by Rhonda Wheeler

Categories     Sweet Breads

Time 1h5m

Number Of Ingredients 12

2 eggs
3 Tbsp butter, melted
1/3 c sugar
3/4 tsp salt
1 1/2 c milk
1 1/2 Tbsp white vinegar
1 c flour
3/4 c yellow cornmeal
1 tsp baking powder
1/2 tsp baking soda
1 c corn
1/2 c heavy cream

Steps:

  • 1. Beat butter and eggs till blended.
  • 2. Add 2 tablespoons of sugar,salt,milk and vinegar and beat well. Put greased square baking dish in 350 degree oven and let it get hot while you make the rest of the recipe.
  • 3. Mix flour,cornmeal,baking powder and baking soda and add to egg mixture.Mix till just smooth.
  • 4. Stir in corn. Pour batter into heated dish.
  • 5. Mix cream and 3 tablespoons of sugar and pour into center of batter.Dont stir.
  • 6. Bake 50-60 minutes or till golden at 350 degree oven. You want the center to be thickened. As it cools it thickens too.

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