Custard Filled Cornbread Its Magic Food

MARION CUNNINGHAM'S CUSTARD-FILLED CORNBREAD

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

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

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 - IT'S MAGIC

Steps:

• 1. Preheat the oven to 350^. Butter a small cast iron or 8-inch round or square baking dish that is at least 2 inches deep. Place the buttered dish or pan in the oven while you mix the batter.
• 2. Beat the eggs and melted butter in a large bowl until well blended. Add the milk, sugar, vinegar and salt and beat well.
• 3. Whisk flour, cornmeal, baking powder and soda in a medium bowl blend well. Add this mixture to the egg mixture and with a spoon mix just until smooth. Stir in corn. (corn may be omitted , if desired- just won't be as corny-lol) Pour this batter into the heated dish, then pour the cream into the CENTER of the batter about an inch or so away from the edge slowly- DO NOT STIR IN.
• 4. Bake until the top is lightly browned, and a toothpick inserted near the EDGE of the bread (NOT the center)- comes out without wet batter attached, about 45 minutes. Serve warm! A great MAGICAL treat!

CHEF JOHN'S CREAMY CORN CUSTARD

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Butter six 6-ounce glass or ceramic ramekins. Set ramekins into a 2-inch deep baking dish.
• Place corn into a large saucepan and stir in cream, salt, and cayenne pepper. Bring to a simmer and remove from heat; stir in milk.
• Transfer corn mixture to a blender and pulse several times to get the mixture moving. Blend on high speed until smooth and creamy.
• Whisk egg yolks with eggs until smooth in a mixing bowl. Slowly whisk about 1/4 cup hot corn mixture into eggs until the corn mixture is incorporated. Repeat several times more until all the corn mixture is combined with eggs.
• Divide corn mixture equally into the 6 ramekins. Pour hot tap water into the baking dish to come about halfway up the sides of the ramekins.
• Bake in the preheated oven until custards are just set, 30 to 35 minutes. Let custards cool for about 10 minutes before serving in ramekins or unmolding onto serving plates. To unmold, insert a knife between the custard and the ramekin, go around the edge with knife to loosen, and turn over onto a plate to unmold.

CUSTARD FILLED CORNBREAD

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.

SOUTHWESTERN CORNBREAD CUSTARD STUFFING

Steps:

• Melt 2 tablespoons butter in a large nonstick skillet over medium-high heat. Add the poblanos and bell pepper and cook, stirring occasionally, until tender and browned in spots, about 5 minutes. Add the scallion whites, thyme, 1 teaspoon salt and a few grinds of pepper and cook, stirring, until the scallions are tender, 1 to 2 minutes. Set aside to cool slightly.
• Make the custard: Whisk the eggs, chicken broth, half-and-half, 1 teaspoon salt and a few grinds of pepper in a large bowl. Add the creamed corn, bread cubes, 2 cups cheese, the scallion greens and poblano mixture; toss gently until combined. Let sit until the bread is soaked, at least 30 minutes.
• Preheat the oven to 350˚. Butter a 3-quart baking dish. Transfer the stuffing to the prepared dish. Sprinkle with the remaining 1/2 cup cheese and dot with the remaining 2 tablespoons butter.
• Bake the stuffing until the custard is set and the top is browned, about 1 hour. Let cool at least 20 minutes before serving.

CUSTARD-FILLED CORNBREAD RECIPE

Steps:

• This recipe is magic. When the cornbread is done, a creamy, barely set custard will have formed and everyone will try to figure out how you got it there! Jane Salfass Freimann rediscovered this recipe which was popular in the 30's. For instance, it appeared in Marjorie Kinnan Rawlings' Cross Creek Country in a much sweeter version.
• 15 minutes preparation time.
• Preheat over to 350 degrees. Butter an 8 inch square baking dish or pan that is about 2 inches deep. Put the buttered dish in the oven and let it get hot while you mix the batter.
• Put the eggs in a mixing bowl and add the melted butter. Beat until the mixture is well blended. Add the sugar, salt, milk, and vinegar and beat well. In a bowl, sift or stir together the flour, cornmeal, baking powder and baking soda. Add to the egg mixture to the flour mixture. Mix just until the batter is smooth and no lumps appear.
• Pour the batter into the heated dish, then pour the cream into the center of the batter. DO NOT STIR. Bake for one hour or until lightly browned. Serve warm. (Ann serves this with a fresh blueberry sauce).