Custard Filled Cornbread
Delight your senses with this unique and irresistibly creamy Custard Filled Cornbread, a comforting twist on a classic Southern favorite. This recipe layers a tender, golden cornbread base with a velvety custard center, thanks to the magic of whole milk and heavy cream gently baked into the batter. Sweetened with a hint of sugar and infused with vanilla, each bite offers the perfect balance of savory and sweet with a luscious, melt-in-your-mouth texture. Perfect as a show-stopping side dish or a standalone dessert, this crowd-pleaser is made with pantry staples and comes together in under an hour. Serve it warm or at room temperature, and watch it disappear from the table!
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Recipe Information
Ingredients
- 4 tablespoons unsalted butter
- 0.75 cups all-purpose flour
- 0.75 cups yellow cornmeal
- 0.33 cups granulated sugar
- 2 teaspoons baking powder
- 0.5 teaspoons salt
- 2 large eggs
- 2.5 cups whole milk
- 1 cups heavy cream
- 1.5 teaspoons vanilla extract
- 1 tablespoons white vinegar
Instructions
Preheat your oven to 350°F (175°C). Lightly grease a 9-inch round or square baking dish with butter or non-stick spray and set aside.
Melt the 4 tablespoons of unsalted butter in a microwave or on the stovetop and let it cool slightly.
In a large mixing bowl, whisk together the all-purpose flour, yellow cornmeal, granulated sugar, baking powder, and salt until evenly combined.
In another bowl, whisk the eggs, 1 cup of the whole milk, and the white vinegar. Add the melted butter and vanilla extract, whisking until smooth.
Pour the wet ingredients into the dry ingredients and mix until just combined. The batter will be slightly lumpy; do not overmix.
Transfer the batter to your prepared baking dish, spreading it into an even layer.
Carefully pour the remaining whole milk (1.5 cups) and the heavy cream over the batter. Pour slowly and evenly—it will appear to sit on top but will bake into the batter, creating the custard center.
Place the dish in the preheated oven and bake for 45–50 minutes, or until the top is golden brown and the custard layer is set but still slightly jiggly in the middle.
Remove the cornbread from the oven and let it cool for at least 15 minutes to allow the custard to fully set. Serve warm or at room temperature.
Nutrition Facts
Calories |
2749 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 162.3 g | 208% | |
| Saturated Fat | 91.2 g | 456% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 809 mg | 270% | |
| Sodium | 2549 mg | 111% | |
| Total Carbohydrate | 258.0 g | 94% | |
| Dietary Fiber | 10.7 g | 38% | |
| Total Sugars | 97.4 g | ||
| Protein | 50.3 g | 101% | |
| Vitamin D | 8.8 mcg | 44% | |
| Calcium | 835 mg | 64% | |
| Iron | 9.0 mg | 50% | |
| Potassium | 1346 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.
