Marion Cunninghams Custard Filled Cornbread Recipes

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CUSTARD-FILLED CORNBREAD



Custard-Filled Cornbread image

Provided by Food Network

Categories     dessert

Time 1h5m

Yield One 8-inch square loaf

Number Of Ingredients 11

1 cup all-purpose flour
3/4 cup yellow cornmeal
1 teaspoon baking powder
1/2 teaspoon baking soda
2 eggs
3 tablespoons butter, melted
3 tablespoons sugar
1/2 teaspoon salt
2 cups milk
1 1/2 tablespoons white vinegar
1 cup heavy cream

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.

MARION CUNNINGHAM'S CUSTARD-FILLED CORNBREAD



Marion Cunningham's Custard-Filled Cornbread image

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

3 tablespoons unsalted butter, melted, plus more for pan
2 cups all-purpose flour
3/4 cup yellow cornmeal
1 teaspoon baking powder
1/2 teaspoon baking soda
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

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.

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