MARION CUNNINGHAM'S CUSTARD-FILLED CORNBREAD
This cornbread-with its flecks of fresh corn kernels, crunchy edges, and custardy middle-has been adapted from a recipe by Marion Cunningham, author of Lost Recipes.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees. Butter a 9-by-2-inch round baking pan, and place in the oven to preheat. Whisk flour, cornmeal, baking powder, and baking soda in a medium bowl; set aside.
- Whisk eggs and 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, about 50 minutes. Let cool on a wire rack 15 minutes. Unmold, and serve warm.
CUSTARD-FILLED CORNBREAD
Provided by Food Network
Categories dessert
Time 1h5m
Yield One 8-inch square loaf
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees.
- Butter an 8-inch square baking dish, and place it in the hot oven while you prepare the batter.
- Sift or stir together the flour, cornmeal, baking powder and baking soda.
- In a mixing bowl, beat the eggs and the melted butter until well-blended. Add the sugar, salt, milk and vinegar and beat well. Stir the dry ingredients into the egg mixture just until the batter is smooth.
- Pour the batter into the heated dish. Pour the heavy cream into the center of the batter. Do not stir. Check the cornbread after 45 minutes. It is done when the top becomes lightly browned.
- Serve warm.
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