Best Magic Custard Filled Cornbread Recipes

Custard Filled Cornbread - it's Magic image

Provided by Pat Duran

Time 1h5m

Number Of Ingredients 12

2 large eggs
3 Tbsp real butter, melted
2 c real milk
2 Tbsp granulated sugar
1 1/2 Tbsp white vinegar only
1 tsp salt
1 c all purpose flour
3/4 c yellow cornmeal
1 tsp baking powder
1/2 tsp baking soda
1 c whole corn from fresh , frozen or drained from a can
1 c heavy cream

Steps:

1. Preheat the oven to 350^. Butter a small cast iron or 8-inch round or square baking dish that is at least 2 inches deep. Place the buttered dish or pan in the oven while you mix the batter.
2. Beat the eggs and melted butter in a large bowl until well blended. Add the milk, sugar, vinegar and salt and beat well.
3. Whisk flour, cornmeal, baking powder and soda in a medium bowl blend well. Add this mixture to the egg mixture and with a spoon mix just until smooth. Stir in corn. (corn may be omitted , if desired- just won't be as corny-lol) Pour this batter into the heated dish, then pour the cream into the CENTER of the batter about an inch or so away from the edge slowly- DO NOT STIR IN.
4. Bake until the top is lightly browned, and a toothpick inserted near the EDGE of the bread (NOT the center)- comes out without wet batter attached, about 45 minutes. Serve warm! A great MAGICAL treat!

magic custard-filled cornbread image

Provided by @MakeItYours

Number Of Ingredients 11

2 large eggs
3 Tablespoons unsalted butter, melted
3 Tablespoons sugar
1/2 teaspoon sea salt
2 cups buttermilk
2 Tablespoons lemon juice
1 cup all purpose flour
3/4 cup yellow cornmeal
1 teaspoon baking powder
1/2 teaspoon baking soda
1 cup heavy whipping cream

Steps:

preheat oven to 350 degrees F
Generously butter an 8 inch square, glass baking dish. Place in oven and allow it to heat up while you mix up the batter. Place the eggs in a mixing bowl and add the melted butter. Mix until well blended, using a wire whisk. Add the sugar, salt, buttermilk, and lemon juice. Beat well. Add the flour, cornmeal, baking powder, and baking soda to the egg mixture. Mix just until batter is smooth and there are no lumps left. Pour batter into the heated baking dish. Slowly pour the cream into the center of the batter. Don't stir it up. Place in oven and bake 60 to 70 minutes or until golden brown. The center will still be jiggly and a bit wet. That's okay. It will firm up and turn to custard as it cools down. Cool for 20 to 30 minutes before cutting into 8 squares. Serve warm or at room temperature. Refrigerate whatever you don't eat right away.