I’ve made cornbread plenty of times but I never made it quite like this. Nestled deep inside of this cornbread lies a thick layer of creamy custard. yes, you read that right…thick, creamy custard. It is so amazingly delicious. When you take your first bite it is like biting into a sweet cloud that was sent down to earth from heaven. I don’t even know how else to describe the goodness that is living inside of this cornbread.
Check out what my pals over at Chin Deep had to say about this recipe:
I made up a big slow cooker full of Texas Red Chili yesterday, and I made this amazing custard-filled corn bread to go with it. Can I tell you how freaking awesome this combination was? Maybe you should try it for yourself instead of taking my word for it. I know this looks good, but just wait until you taste it. Oh yeah. Swoon!
I did the same and it was awesome! Thank you for the recommendation, Melissa!
Ingredients
~ Preheat oven to 350 degrees F. ~
2 large eggs
3 Tablespoons Kerrygold unsalted butter, melted
3 Tablespoons Domino sugar
1/2 teaspoon sea salt
2 cups HiLand buttermilk
2 Tablespoons lemon juice
1 cup Gold Medal all-purpose flour
3/4 cup yellow cornmeal
1 teaspoon baking powder
1/2 teaspoon baking soda
1 cup heavy whipping cream
Instructions
Generously butter an 8-inch square, glass baking dish. Place in oven and allow it to heat up while you mix up the batter. Place the eggs in a mixing bowl and add the melted butter. Mix until well blended, using a wire whisk. Add the sugar, salt, buttermilk, and lemon juice. Beat well. Add the flour, cornmeal, baking powder, and baking soda to the egg mixture. Mix just until batter is smooth and there are no lumps left. Pour batter into the heated baking dish. Slowly pour the cream into the center of the batter. Don’t stir it up. Place in oven and bake 60 to 70 minutes or until golden brown. The center will still be jiggly and a bit wet. That’s okay. It will firm up and turn to custard as it cools down. Cool for 20 to 30 minutes before cutting into 8 squares. Serve warm or at room temperature. Refrigerate whatever you don’t eat right away.
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Quick Tip: I’ve served this delicious custard filled cornbread with chili before and it was very good.
Thank you to Chin Deep for this amazing photo.