Custard-Filled Cornbread

* Exported from MasterCook *

CUSTARD-FILLED CORNBREAD

Recipe By : BAKERS' DOZEN (MARION CUNNINGHAM) SHOW #BD1A03
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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

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.
Yield: 1 8-inch square loaf


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