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.