CUSTARD-FILLED CORNBREAD
Provided by Food Network
Categories dessert
Time 1h5m
Yield One 8-inch square loaf
Number Of Ingredients 11
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.
MARION CUNNINGHAM'S CUSTARD-FILLED CORNBREAD
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
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.
CUSTARD-FILLED CORNBREAD
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
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 FILLED CORNBREAD
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
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.
CUSTARD CORNBREAD WITH GARLIC AND THYME
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
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-FILLED CORNBREAD
When the cornbread is baked, a creamy, barely set custard will have formed in the center and everywill tro to figure outhow you got it there. I got this recipe from Cooking.com
Provided by Chef mariajane
Categories Quick Breads
Time 45m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven to 350°F Butter an 8-inch square pan that is about 2-inches deep. Place the buttered dish or pan in the oven while you mix the batter.
- Beat the eggs and melted butter in a large bowl until well blended. Add the milk, sugar, vinegar, and salt and beat well. Whisk flour, cornmeal, baking powder and baking soda in a medium bowl to blend. Add dry ingredients to the egg mixture. Mix just until smooth. Sti in the corn kernels. Pour the batter into the heated dish, then pour the cream into the center of the batter, do not stir.
- Bake until the top is lightly browned, and a toothpick inserted near the edge of the bread (not toward the custard in the center) comes out without wet batter attached, about 45 minutes. Serve warm.
Nutrition Facts : Calories 436.8, Fat 26, SaturatedFat 15.3, Cholesterol 151.5, Sodium 574, Carbohydrate 42.8, Fiber 2.3, Sugar 4.5, Protein 9.8
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