Monday, January 30, 2012

Custard-Filled Cornbread

Recipe credit to Molly Wizenberg - A Homemade Life

Preheat to 350. Grease a 9" round pan.
Sift together:

1 cup flour
3/4 cup yellow cornmeal
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt

Whisk together and add to the dry, mixing well:

2 TBS melted butter
2 eggs
3 TBS sugar
1 1/2 TBS vinegar
2 cups whole milk

Pour into prepared pan. Pour 1 cup heavy cream gently into the middle. Do not stir. Transfer carefully to the oven taking care not to slosh. Bake for 1 hour until golden brown.
Delicious served with maple syrup.

No comments: