Marion Cunninghams Custard Filled Cornbread Food

CUSTARD-FILLED CORNBREAD

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

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:

• 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.