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Custard Filled Cornbread Recipe


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     Custard Filled Cornbread

Category   Desserts - Breads
Sub Category   None

3 tbsp unsalted butter
1 c all-purpose flour
3/4 c yellow cornmeal
1 tsp baking powder
1/2 tsp baking soda
2 large eggs
3 tbsp sugar
3/4 tsp salt
2 c buttermilk (or 1 c milk 1 c buttermilk)
1.1/2 tbsp vinegar
1 c heavy cream

Preheat oven to 350; butter a round pan and put it in the oven to warm during batter prep. Mix flour, cornmeal, powder, and soda in small bowl.
Melt butter and add to large mixing bowl. Whisk eggs into slightly cooled butter. Add sugar, salt, milk, and vinegar and mix well. Then slowly add flour and whisk until mixture is smooth.
Remove heated pan from oven and pour in batter. Slowly pour the cream into the center of the batter. DO NOT STIR. Without jostling, place pan in the oven and bake until golden, roughly 50 minutes.
Let sit before serving so custard can set. Will keep a day at room temp, around 3 in fridge.
Serving Suggestions
With maple syrup or some fruit sauce (rhubarb compote?!)

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