Custard Filled Cornbread
★★★☆☆
Ingredients
- 1 cup all-purpose flour (237 ml)
- 3/4 cup yellow cornmeal (177 ml)
- 1 tsp baking powder (4.9 ml)
- 1/2 tsp baking soda (2.5 ml)
- 2 eggs
- 3 Tbsp butter, melted (44.4 ml)
- 3 Tbsp sugar (44.4 ml)
- 1/2 tsp salt (2.5 ml)
- 2 cups milk (473 ml)
- 1 1/2 Tbsp vinegar (22.2 ml)
- 1 cup sweet corn kernels (237 ml)
- 1 cup heavy cream (237 ml)
Instructions
- Preheat oven to 350°F (175°C).\n2. Butter an 8-inch square baking dish. Place in a preheated oven. \n3. Sift together flour, cornmeal, baking powder, and baking soda.\n4. In a mixing bowl, beat eggs and melted butter until well blended. Add sugar, salt, milk, corn, and vinegar. Beat well.\n5. Stir dry ingredients into the egg mixture until smooth.\n6. Pour batter into the heated dish. Pour heavy cream into the center of the batter. Do not stir.\n7. Bake for 45 minutes, or until lightly browned. Serve warm with honey on the side.
Wine Pairing: Fruity White (Chardonnay) — A medium-bodied white wine such as Chardonnay.