Custard Filled Cornbread Recipes

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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.

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.

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.

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

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

2 large eggs
3 tablespoons butter, melted
2 cups milk
2 tablespoons sugar
1 1/2 tablespoons white vinegar
1 teaspoon salt
1 cup all-purpose flour
3/4 cup yellow cornmeal
1 teaspoon baking powder
1 cup corn kernel (from 2 ears corn)
1 cup heavy cream

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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