Custard Filled Cornbread
★★★☆☆
Ingredients
- 1 cup all-purpose flour240 ml all-purpose flour
- 3/4 cup yellow cornmeal180 ml yellow cornmeal
- 1 tsp baking powder5 ml baking powder
- 1/2 tsp baking soda2 ml baking soda
- 2 eggs2 eggs
- 3 Tbsp butter, melted45 ml butter, melted
- 3 Tbsp sugar45 ml sugar
- 1/2 tsp salt2 ml salt
- 2 cups milk480 ml milk
- 1 1/2 Tbsp vinegar20 ml vinegar
- 1 cup sweet corn kernels240 ml sweet corn kernels
- 1 cup heavy cream240 ml heavy cream
Instructions
- 1. 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.