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Custard-Filled Corn Bread

September 9, 2011

Custard Cornbread 2 41

~ Mary ~

Earlier this summer I was prepping a feast of Smoke House Ribs, Beer-Baked Beans, Cole Slaw, Grilled Corn on the Cob, Bourbon Peach Pie, and other delights for dinner at my friend Stephanie’s house.  She offered to lend a hand and I gladly passed her this recipe.  She looked at me with concern, and claimed she wasn’t a baker.  I told her not to worry, this appeared to be a real easy recipe and she shouldn’t have any issues.  Still worried she said “No, seriously Mary, you don’t understand how bad I am with anything baked”.  I said “Look, you’re a smart girl, you can follow directions, and I’m right here.  Get on it sister!”.   Well, the first question out of her mouth was “I don’t have any baking soda, but that’s okay, I can just substitute baking powder – right?”. 

My jaw dropped to the floor, I was stunned, Stephanie has a food background and is no stranger to food/kitchens/prep.  “NO” was my reply “where in the world would you get such a notion?”.  She claimed the internet, and that she would find me the site and prove to me I was wrong in this matter.  Round and around we went, until she found the site, read what it had to say, giggled and realized she had misinterpreted the information. Unfortunately I don’t think this will deter her from believing what she reads on the interwebs, even though I tried to beat it over and into her head.

Luckily this recipe IS super simple and it turned out perfectly.  We ate it as a snack when the fellas came back from golf.  I’m afraid if we had saved it for dinner there would have been no room and it would have been over-looked.  Please make sure you serve it with pure 100% Maple Syrup and none of the imitation stuff!


Custard Cornbread sm40

Custard-Filled Corn Bread
from Molly Wizenberg’s “A Homemade Life”
Turn your oven to 350
Butter an 8” square or a 9” round pan then place the pan in the oven to warm up while you mix your batter.

Combine and set aside:
1 Cup Flour
¾ Cup Yellow Cornmeal (medium ground)
1 tsp Baking Powder
½ tsp Baking Soda
½ tsp Salt

In another  mixing bowl whisk together:
3 Tbsp Melted Butter that’s been cooled
2 Eggs
2 Cups Whole Milk

Add and continue to whisk:
3 Tbsp Sugar
1 ½ Tbsp Distilled Vinegar

Whisking constantly, add the flour mixture.  Mix until the batter is smooth, and has no lumps.  This batter is naturally runny.

Remove the warmed pan from the oven, and pour in the batter.  Then pour into the center WITHOUT stirring:
1 Cup Heavy Cream

Carefully slide the pan back into the oven and be careful not to knock it around.. You may even want to place the baking dish in the oven, then pour in the cream.

Bake for 50-60 minutes until golden brown.

Serve warm with:
Maple Syrup

6 Comments leave one →
  1. Katy permalink
    September 10, 2011 5:54 am

    Holy cow, that looks good!

  2. Pat permalink
    September 10, 2011 11:56 am

    You’re making me HUNGRY!

  3. yvette136 permalink
    September 10, 2011 2:23 pm

    This looks delicious!!!!!!!!
    Can’t wait to try this recipe.
    Thank you for sharing this recipe!

  4. September 11, 2011 11:28 am

    I must admit that I’m not much of a baker either, but I’ll make an exception for this recipe. I’m intrigued by the custard filling.

  5. September 13, 2011 9:18 pm

    Hi Mary! Yummm – I made cornbread… but mine is boring and dry compared to this number! delicious!

  6. September 18, 2011 12:31 pm

    oh my goodness this looks so good! some vanilla ice cream would be good too! =)

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