Custard Corn Bread
Delight your taste buds with this Custard Corn Bread, a luscious twist on a classic comfort food favorite! This recipe features a perfectly balanced blend of all-purpose flour and yellow cornmeal, sweetened with a touch of sugar, and elevated by a rich custard layer made from heavy cream. The magic happens in the oven, where the cream gently sinks into the batter, creating a creamy, velvety center that contrasts beautifully with the tender, golden cornbread. With simple ingredients like melted butter, vanilla extract, and a hint of kosher salt, this dish achieves a perfect harmony of sweet and savory flavors. Ready in just over an hour, it's a stunning choice for family gatherings, holiday feasts, or any day that calls for warmth and indulgence. Serve it warm or at room temperature for a show-stopping side that's irresistibly moist and delicious!
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Recipe Information
Ingredients
- 1 cup All-purpose flour
- 1 cup Yellow cornmeal
- 0.3333333333333333 cup Granulated sugar
- 1 tablespoon Baking powder
- 1 teaspoon Kosher salt
- 2 Eggs
- 1.5 cups Whole milk
- 1 cup Heavy cream
- 4 tablespoons Unsalted butter, melted
- 1 teaspoon Vanilla extract
Instructions
Preheat your oven to 350°F (175°C). Butter a 9-inch square baking dish or a similarly sized round dish and set aside.
In a medium mixing bowl, whisk together the all-purpose flour, cornmeal, granulated sugar, baking powder, and salt until evenly combined.
In another bowl, lightly beat the eggs. Add in the milk, melted butter, and vanilla extract, and whisk until combined.
Pour the wet ingredients into the bowl with the dry ingredients. Mix gently until just combined. Do not over-mix; the batter should be slightly lumpy.
Pour the batter into the prepared baking dish and spread it out evenly using a spatula.
Carefully pour the heavy cream over the back of a spoon held just above the batter’s surface. This helps the cream form the custard layer without disturbing the batter underneath.
Gently place the dish in the preheated oven and bake for 45-50 minutes, or until the top is lightly golden and a toothpick inserted into the edge (not the center) comes out clean. The center will have a creamy custard consistency.
Remove the custard corn bread from the oven and let it cool for 10-15 minutes before slicing and serving. Serve warm or at room temperature. Enjoy!
Nutrition Facts
Calories |
2847 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 154.3 g | 198% | |
| Saturated Fat | 88.0 g | 440% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 780 mg | 260% | |
| Sodium | 2314 mg | 101% | |
| Total Carbohydrate | 301.9 g | 110% | |
| Dietary Fiber | 14.2 g | 51% | |
| Total Sugars | 86.4 g | ||
| Protein | 48.2 g | 96% | |
| Vitamin D | 6.1 mcg | 30% | |
| Calcium | 538 mg | 41% | |
| Iron | 11.4 mg | 63% | |
| Potassium | 1050 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
