At my husband's request, I made custard-filled cornbread to go along with our dinner last night. Every fall, our church has a cornbread and chili cook-off. I'm happy to say that this recipe has won twice--third place once, and first in a most recent year.
The recipe comes from The Fannie Farmer Cookbook. What's so unique about it is that a custard forms inside while it's baking. The heavy cream is what does this during the baking process. It's sooo good!
3 tablespoons butter, melted
3 tablespoons sugar
1/2 teaspoon salt
2 cups milk
1 and 1/2 tablespoons white vinegar
1 cup all-purpose flour
3/4 cup yellow cornmeal
1 teaspoon baking powder
1/2 teaspoon baking soda
1 cup heavy cream
Preheat the oven to 350 degrees. Butter an 8-inch square baking dish or pan that is about 2 inches deep. Put the buttered dish or pan in the oven and let it get hot while you mix the batter. Put the eggs in a mixing bowl and add the melted butter. Beat until the mixture is well blended. Add the sugar, salt, milk, and vinegar and beat well. Sift into a bowl or stir together in a bowl the flour, cornmeal, baking powder, and baking soda, and add to the egg mixture. Mix just until the batter is smooth and no lumps appear. Pour the batter into the heated dish, then pour the cream into the center of the batter--don't stir. Bake for 1 hour, or until lightly browned. Serve warm.
This morning, I heated up a piece of the cornbread in the microwave. Then, I poured syrup on it and ate it for breakfast. Try it this way or plain to accompany a meal. Your family and friends will really enjoy it. And, if you have a cornbread and chili cook--off in your church, be sure to use this recipe!