Custard Cornbread Recipes

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CUSTARD FILLED CORNBREAD



Custard Filled Cornbread image

This is an amazing corn bread which bakes a creamy, barely set custard layer of filling in the center. If you like your cornbread a touch on the sweeter side, please don't hesitate to add a touch more sugar. That's the way we like it best ; ) I discovered this recipe in The Best of Virginia Farms Cookbook. I hope you will enjoy it!

Provided by Bev I Am

Categories     Breads

Time 1h10m

Yield 9 serving(s)

Number Of Ingredients 11

2 eggs
3 tablespoons butter, melted
1/3 cup sugar
1/2 teaspoon salt
2 cups milk
1 1/2 tablespoons white vinegar
1 cup flour
3/4 cup yellow cornmeal
1 teaspoon baking powder
1/2 teaspoon baking soda
1 cup heavy cream or 1 cup whipping cream

Steps:

  • Butter an 8-inch baking dish and place it in the oven.
  • Preheat oven to 350 degrees F and let the dish get hot while mixing the batter.
  • Beat the eggs with butter until well blended.
  • Add sugar, salt, milk, and vinegar, beat well.
  • In another bowl, sift together the flour, cornmeal, baking powder, and baking soda.
  • Add to egg mixture.
  • Mix just until the batter is smooth.
  • Pour into heated dish, then pour cream into the center of the batter.
  • DO NOT STIR.
  • Place in oven and bake 45-55 minutes, or until lightly browned.
  • Serve warm.
  • Makes 9 servings.

CAYMAN CUSTARD-TOPPED CORNBREAD



Cayman Custard-Topped Cornbread image

You won't find the recipe anywhere other than the Cayman Islands! One of my favorite desserts growing up in Cayman. Very sweet and you will be wanting more!

Provided by Sharice McLean

Categories     World Cuisine Recipes     Latin American     Caribbean

Time 1h40m

Yield 15

Number Of Ingredients 14

3 cups white sugar
1 cup all-purpose flour
1 cup cornmeal
1 tablespoon baking powder
1 tablespoon cornstarch
1 pinch ground cinnamon
1 pinch freshly grated nutmeg, or more to taste
1 (14 ounce) can coconut milk
1 (12 fluid ounce) can evaporated milk
1 (14 ounce) can water
1 (12 fluid ounce) can water
¼ cup butter, melted
1 egg, slightly beaten
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
  • Whisk sugar, flour, cornmeal, baking powder, cornstarch, cinnamon, and nutmeg together in a bowl. Add coconut milk and evaporated milk; fill empty cans with water (totaling 26 fluid ounces) and add to mixture. Mix butter, egg, and vanilla extract into mixture and beat with an electric mixer until well mixed; pour into the prepared dish.
  • Bake in the preheated oven until cornbread is cooked through and set, 1 hour 30 minutes.

Nutrition Facts : Calories 340.1 calories, Carbohydrate 57.8 g, Cholesterol 27.8 mg, Fat 11.2 g, Fiber 0.9 g, Protein 4.2 g, SaturatedFat 8.2 g, Sodium 156.5 mg, Sugar 42.8 g

CUSTARD-FILLED CORNBREAD



Custard-Filled Cornbread image

This custard-filled cornbread is an updated take on a flavorful classic. Serve it as a side dish or in place of bread at the dinner table-you won't be disappointed. It's satisfying, sweet, and deliciously creamy.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Yield Serves 8 to 10

Number Of Ingredients 12

2 cups all-purpose flour
3/4 cup yellow cornmeal
1 teaspoon baking powder
1/2 teaspoon baking soda
3 tablespoons unsalted butter, melted and cooled, plus more for skillet
2 large eggs
1/4 cup sugar
1 1/4 teaspoons salt
2 cups whole milk
1 tablespoon plus 1 1/2 teaspoons distilled white vinegar
1 cup fresh or thawed frozen corn kernels
1 cup heavy cream

Steps:

  • Preheat oven to 350 degrees. Whisk flour, cornmeal, baking powder, and baking soda in a medium bowl; set aside. Generously butter a 10-inch cast-iron skillet, and place in the oven to preheat.
  • Whisk eggs and melted butter in a large bowl. Whisk in sugar, salt, milk, and vinegar. Add flour mixture, and whisk until just smooth. Stir in corn kernels.
  • Transfer batter to heated pan. Pour cream into center of batter; do not stir. Bake until pale golden brown and set, 35 to 40 minutes. Let cool on a wire rack 15 minutes. Serve warm.

CUSTARD CORNBREAD WITH GARLIC AND THYME



Custard Cornbread with Garlic and Thyme image

This custard-based cornbread is a scoopable side dish you'll want to make throughout the year. The addition of garlic and thyme adds bright, herbaceous flavor. Serve warm with a drizzle of honey for the perfect sweet and savory bite.

Provided by Food Network Kitchen

Categories     side-dish

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 11

6 tablespoons unsalted butter, plus more for buttering the dish
1 clove garlic, finely grated
2 cups half-and-half
1 1/2 cups buttermilk
1 cup stone-ground cornmeal
1 tablespoon sugar
2 teaspoons kosher salt
2 large eggs, beaten
1 teaspoon baking powder
1/2 teaspoon baking soda
1 tablespoon chopped fresh thyme leaves (from about 8 sprigs)

Steps:

  • Preheat the oven to 400 degrees F and generously butter a 2-quart baking dish.
  • Add the butter to a medium saucepan and melt over medium-high heat. Once melted, add the garlic and stir until the garlic becomes fragrant and the butter begins to bubble, about 1 minute. Pour in the half-and-half and buttermilk. Add the cornmeal, sugar and salt and cook, whisking continuously, until the mixture begins to thicken, about 6 minutes. Remove from the heat and set aside to cool slightly.
  • Once the mixture is no longer piping hot, whisk in the eggs, baking powder, baking soda and thyme. Transfer the mixture to the prepared baking dish and bake until the top is golden brown but the center is still slightly soft and jiggly, about 35 minutes. Serve warm.

CUSTARD CORNBREAD



Custard Cornbread image

My grandma Lorraine Stromgren would listen to WCCO Radio's Joyce Lamont as she broadcasted a daily recipe. My grandma would sit by the radio with pencil in hand to write down those recipe favorites! A cookbook was published in 1979 after 10 years of recipes being broadcasted. Of over 2,000 recipes that had been broadcasted, the cookbook has the recipes that were the listeners' favorites.

Provided by BeccaB3c

Categories     Breads

Time 50m

Yield 6-9 serving(s)

Number Of Ingredients 9

2 tablespoons butter
1 1/3 cups yellow cornmeal
1/3 cup flour, sifted
2 tablespoons sugar
1 teaspoon baking soda
1 teaspoon salt
2 cups milk
2 eggs
1 cup buttermilk

Steps:

  • Preheat oven to 400 degrees.
  • Put butter in a 9-inch square baking pan, and heat in the oven until butter melts.
  • Sift cornmeal with flour, sugar, baking soda and salt.
  • Beat in 1 cup milk, eggs and buttermilk.
  • Pour batter over melted butter in baking pan.
  • Pour 1 cup of milk carefully over the top of the batter- DO NOT STIR.
  • Bake for 35 minutes, or until bread is golden brown.

Nutrition Facts : Calories 265.8, Fat 9.8, SaturatedFat 5.2, Cholesterol 85.2, Sodium 747.2, Carbohydrate 36.2, Fiber 2.2, Sugar 6.4, Protein 9.1

CUSTARD-FILLED CORNBREAD



Custard-Filled Cornbread image

Provided by Food Network

Categories     dessert

Time 1h5m

Yield One 8-inch square loaf

Number Of Ingredients 11

1 cup all-purpose flour
3/4 cup yellow cornmeal
1 teaspoon baking powder
1/2 teaspoon baking soda
2 eggs
3 tablespoons butter, melted
3 tablespoons sugar
1/2 teaspoon salt
2 cups milk
1 1/2 tablespoons white vinegar
1 cup heavy cream

Steps:

  • Preheat the oven to 350 degrees.
  • Butter an 8-inch square baking dish, and place it in the hot oven while you prepare the batter.
  • Sift or stir together the flour, cornmeal, baking powder and baking soda.
  • In a mixing bowl, beat the eggs and the melted butter until well-blended. Add the sugar, salt, milk and vinegar and beat well. Stir the dry ingredients into the egg mixture just until the batter is smooth.
  • Pour the batter into the heated dish. Pour the heavy cream into the center of the batter. Do not stir. Check the cornbread after 45 minutes. It is done when the top becomes lightly browned.
  • Serve warm.

CAYMAN CUSTARD-TOPPED CORNBREAD



Cayman Custard-Topped Cornbread image

You won't find the recipe anywhere other than the Cayman Islands! One of my favorite desserts growing up in Cayman. Very sweet and you will be wanting more!

Provided by Sharice McLean

Categories     Caribbean Recipes

Time 1h40m

Yield 15

Number Of Ingredients 14

3 cups white sugar
1 cup all-purpose flour
1 cup cornmeal
1 tablespoon baking powder
1 tablespoon cornstarch
1 pinch ground cinnamon
1 pinch freshly grated nutmeg, or more to taste
1 (14 ounce) can coconut milk
1 (12 fluid ounce) can evaporated milk
1 (14 ounce) can water
1 (12 fluid ounce) can water
¼ cup butter, melted
1 egg, slightly beaten
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
  • Whisk sugar, flour, cornmeal, baking powder, cornstarch, cinnamon, and nutmeg together in a bowl. Add coconut milk and evaporated milk; fill empty cans with water (totaling 26 fluid ounces) and add to mixture. Mix butter, egg, and vanilla extract into mixture and beat with an electric mixer until well mixed; pour into the prepared dish.
  • Bake in the preheated oven until cornbread is cooked through and set, 1 hour 30 minutes.

Nutrition Facts : Calories 340.1 calories, Carbohydrate 57.8 g, Cholesterol 27.8 mg, Fat 11.2 g, Fiber 0.9 g, Protein 4.2 g, SaturatedFat 8.2 g, Sodium 156.5 mg, Sugar 42.8 g

MARION CUNNINGHAM'S CUSTARD-FILLED CORNBREAD



Marion Cunningham's Custard-Filled Cornbread image

This cornbread-with its flecks of fresh corn kernels, crunchy edges, and custardy middle-has been adapted from a recipe by Marion Cunningham, author of Lost Recipes.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Number Of Ingredients 12

3 tablespoons unsalted butter, melted, plus more for pan
2 cups all-purpose flour
3/4 cup yellow cornmeal
1 teaspoon baking powder
1/2 teaspoon baking soda
2 large eggs
1/4 cup sugar
1 1/4 teaspoons salt
2 cups whole milk
1 tablespoon plus 1 1/2 teaspoons distilled white vinegar
1 cup fresh or thawed frozen corn kernels
1 cup heavy cream

Steps:

  • Preheat oven to 350 degrees. Butter a 9-by-2-inch round baking pan, and place in the oven to preheat. Whisk flour, cornmeal, baking powder, and baking soda in a medium bowl; set aside.
  • Whisk eggs and butter in a large bowl. Whisk in sugar, salt, milk, and vinegar. Add flour mixture, and whisk until just smooth. Stir in corn kernels.
  • Transfer batter to heated pan. Pour cream into center of batter; do not stir. Bake until pale golden brown and set, about 50 minutes. Let cool on a wire rack 15 minutes. Unmold, and serve warm.

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