Custard Cornbread
Indulge in the irresistible charm of Custard Cornbread, a delightful twist on a classic comfort food. This recipe elevates traditional cornbread with a rich and creamy custard layer that forms naturally as it bakes. Made with golden yellow cornmeal, a hint of vanilla, and a luscious mixture of whole milk and heavy cream, this cornbread boasts a tender crumb with a subtly sweet flavor. The unique baking technique involves pouring the batter into a preheated dish, creating a beautifully golden crust while maintaining a soft, custard-like center. Perfect as a side dish or a standalone treat, this crowd-pleaser pairs wonderfully with hearty stews, barbecues, or a drizzle of honey. Ready in just over an hour and serving up to eight, this Custard Cornbread is your new go-to recipe for comfort with a gourmet touch!
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Recipe Information
Ingredients
- 4 tablespoons Unsalted butter
- 1.5 cups Yellow cornmeal
- 0.5 cups All-purpose flour
- 0.75 cups Granulated sugar
- 2 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 0.5 teaspoons Salt
- 2 cups Whole milk
- 1 cup Heavy cream
- 1.5 tablespoons Apple cider vinegar
- 3 large Eggs
- 1 teaspoon Vanilla extract
Instructions
Preheat your oven to 350°F (175°C) and place a 9-inch square or round baking dish inside to warm while you prepare the batter.
In a small skillet, melt the unsalted butter over low heat. Set aside to cool slightly.
In a large mixing bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, and salt until evenly combined.
In a medium mixing bowl, whisk together the milk, heavy cream, vinegar, eggs, and vanilla extract. Whisk in the melted butter once it has cooled.
Gradually pour the wet ingredients into the dry ingredients, stirring until just combined. Be careful not to overmix.
Carefully remove the heated baking dish from the oven. Grease it generously with butter or non-stick spray.
Pour the batter into the preheated dish, spreading it evenly. Do not overfill, as the batter will rise during baking.
Place the dish in the oven and bake for 50–55 minutes, or until the top is golden brown and a toothpick inserted near the edge comes out clean. The custard center may jiggle slightly—it will set as it cools.
Let the cornbread cool for at least 10–15 minutes before slicing. Serve warm or at room temperature, and enjoy the delicious custard surprise!
Nutrition Facts
Calories |
3370 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 167.2 g | 214% | |
| Saturated Fat | 91.0 g | 455% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 981 mg | 327% | |
| Sodium | 3211 mg | 140% | |
| Total Carbohydrate | 403.1 g | 147% | |
| Dietary Fiber | 18.1 g | 65% | |
| Total Sugars | 176.1 g | ||
| Protein | 57.6 g | 115% | |
| Vitamin D | 8.4 mcg | 42% | |
| Calcium | 711 mg | 55% | |
| Iron | 11.5 mg | 64% | |
| Potassium | 1360 mg | 29% | |
*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.
