Reviews (1)
Add Rating & Review
230 Ratings
5 star values:
56
4 star values:
69
3 star values:
68
2 star values:
31
1 star values:
6
Martha Stewart Member
Rating: 5 stars
12/29/2014
When I think of cornbread, I think of this recipe. I love the cream and the corn. Perfection.
Back to Custard-Filled Cornbread
All Reviews for Custard-Filled Cornbread
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Gallery
Read the full recipe after the video.
Recipe Summary
Yield: Serves 8 to 10
custard-filled-cornbread-mb2007-0512-d106317.jpg
Ingredients
Ingredient Checklist
2 cups all-purpose flour
3/4 cup yellow cornmeal
1 teaspoon baking powder
1/2 teaspoon baking soda
3 tablespoons unsalted butter, melted and cooled, plus more for skillet
2 large eggs
1/4 cup sugar
1 1/4 teaspoons salt
2 cups whole milk
1 tablespoon plus 1 1/2 teaspoons distilled white vinegar
1 cup fresh or thawed frozen corn kernels
1 cup heavy cream
Gallery
Read the full recipe after the video.
Recipe Summary
Yield: Serves 8 to 10
custard-filled-cornbread-mb2007-0512-d106317.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary
Yield: Serves 8 to 10
Recipe Summary
Yield: Serves 8 to 10
Yield: Serves 8 to 10
Serves 8 to 10
custard-filled-cornbread-mb2007-0512-d106317.jpg
custard-filled-cornbread-mb2007-0512-d106317.jpg
Ingredients
Ingredients
- 2 cups all-purpose flour
- 3/4 cup yellow cornmeal
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 3 tablespoons unsalted butter, melted and cooled, plus more for skillet
- 2 large eggs
- 1/4 cup sugar
- 1 1/4 teaspoons salt
- 2 cups whole milk
- 1 tablespoon plus 1 1/2 teaspoons distilled white vinegar
- 1 cup fresh or thawed frozen corn kernels
- 1 cup heavy cream
Directions
Preheat oven to 350 degrees. Whisk flour, cornmeal, baking powder, and baking soda in a medium bowl; set aside. Generously butter a 10-inch cast-iron skillet, and place in the oven to preheat.
Whisk eggs and melted butter in a large bowl. Whisk in sugar, salt, milk, and vinegar. Add flour mixture, and whisk until just smooth. Stir in corn kernels.
Transfer batter to heated pan. Pour cream into center of batter; do not stir. Bake until pale golden brown and set, 35 to 40 minutes. Let cool on a wire rack 15 minutes. Serve warm.
Reviews (1)
Add Rating & Review
230 Ratings
5 star values:
56
4 star values:
69
3 star values:
68
2 star values:
31
1 star values:
6
Martha Stewart Member
Rating: 5 stars
12/29/2014
When I think of cornbread, I think of this recipe. I love the cream and the corn. Perfection.
Reviews (1)
Add Rating & Review
230 Ratings
5 star values:
56
4 star values:
69
3 star values:
68
2 star values:
31
1 star values:
6
Add Rating & Review
230 Ratings
5 star values:
56
4 star values:
69
3 star values:
68
2 star values:
31
1 star values:
6
230 Ratings
5 star values:
56
4 star values:
69
3 star values:
68
2 star values:
31
1 star values:
6
230 Ratings
5 star values:
56
4 star values:
69
3 star values:
68
2 star values:
31
1 star values:
6
- 5 star values:
- 56
- 4 star values:
- 69
- 3 star values:
- 68
- 2 star values:
- 31
- 1 star values:
- 6
Martha Stewart Member
Rating: 5 stars
12/29/2014
When I think of cornbread, I think of this recipe. I love the cream and the corn. Perfection.
Martha Stewart Member
Rating: 5 stars
12/29/2014
When I think of cornbread, I think of this recipe. I love the cream and the corn. Perfection.
Rating: 5 stars
All Reviews for Custard-Filled Cornbread
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Custard-Filled Cornbread
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
