Custard-Filled Cornbread

---------- Recipe via Meal-Master (tm) v8.05

Title: Custard-Filled Cornbread
Categories: Breads
Yield: 1 servings

1 c All-purpose flour
3/4 c Yellow cornmeal
1 ts Baking powder
1/2 ts Baking soda
2 Eggs
3 tb Butter; melted
3 tb Sugar
1/2 ts Salt
2 c Milk
1 1/2 tb White vinegar
1 c Heavy cream

Recipe by: BAKERS' DOZEN (MARION CUNNINGHAM) SHOW 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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