Monday, April 27, 2009

Custard-filled Cornbread

You heard it right. Custard-filled cornbread. That just sounds way too over-the-top good, right? I mean I adore cornbread, always have, and I love all things creamy. When I made the soup below I decided to serve it with cornbread and having just finished A Homemade Life, where Molly Wizenberg wrote a story about maple syrup and how her husband loves to pour it all over custard-filled cornbread. I was sold.

Intrigued, I had to get online and find out more about this stuff. Sure enough. There it was. It was written about on little food sites here and there. How had I never heard about this stuff? I found a recipe much like Molly's only it also called for corn kernels and happened to come from Miss Martha Stewart.

I have to admit that it's quite fun to pour a cup of cream into the middle of the batter. Boy, does it feel naughty...


3 Tb unsalted butter, melted
2 c. all-purpose flour
¾ c. yellow cornmeal
1 tsp baking powder
½ tsp baking soda
2 large eggs
¼ cup sugar
1 ¼ tsp salt
2 c. whole milk (2% also works)
1 Tb plus 1 ½ tsp. distilled white vinegar
1 c. fresh or thawed frozen corn kernels
1 c. heavy cream

Preheat oven to 350F. Butter a 9x2” 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 for 15 minutes. Unmold (optional), and serve warm.

So here's my issue, I'm wondering if I should have cooked it longer? The cornbread itself was done and I really detest dry cornbread so I pulled it out. But the center of my bread is way gooier than most everyone else's I've seen. See....

I was kind of hoping it would look like the photo here over at Tasting Spoons. I think next time I won't use corn kernels and I will use fine ground cornmeal. I really loved the concept of this recipe. I will update you next time I make and see if it turns a bit better. If you decide to make it, I would also just try the recipe over at Tasting Spoons. I know I'm going to!


carolyn t at said...

Hi Rachelle - thanks for the link to my blog, and the cornbread recipe. I really loved my custardy-filled version, and will definitely make it again. Mine was not too soft in the center of the pan - even the custard center was firm enough. It definitely wasn't dry. So give Marion Cunningham's recipe a try.

tina said...

omg... i'm drooling... wiping off my keyboard and drooling again. sorry it's been awhile since i have commented, but oh my hell shell!!!! Your food is AMAZING

RachelleLouise said...

Carolyn- Thanks so much for stopping by! Your recipe will be the next I try!

Tina- Thanks, girl! I think your PHOTOGRAPHY is amazing! Thank you so much for the sweet comments!