Custard-Filled Cornbread Recipe

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Custard-Filled Cornbread Ingredients

1 cup all-purpose flour
3/4 cup yellow cornmeal
1 tsp baking powder
1/2 tsp baking soda
2 eggs
3 tbsp butter -- melted
3 tbsp sugar
1/2 tsp salt
2 cup milk
1 1/2 tbsp white vinegar
1 cup heavy cream

A Recipe for
Custard-Filled Cornbread

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Custard-Filled Cornbread Recipe
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This is a recipe for Custard-Filled Cornbread from the recipe cookbook of Recipes-to-go (Bread)

This recipe is certainly silly. It says to separate two eggs, but it doesn't say how far to separate them.
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Custard-Filled Cornbread

“Americans can eat garbage, provided you sprinkle it liberally with ketchup, mustard, chili sauce, tabasco sauce, cayenne pepper, or any other condiment which destroys the original flavor of the dish.”
Henry Miller, American writer (1891-1980)

Custard-Filled Cornbread Directions

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. Yield: 1 8-inch square loaf

Recipe By : BAKERS' DOZEN (MARION CUNNINGHAM) SHOW #BD1A03

Date: Tue, 15 Oct 1996 20:20:24
~0500

Serves: 1

Custard-Filled Cornbread Recipe brought to you by Recipes To-Go

Custard-Filled Cornbread Recipe from the Recipes-To-go.com Bread Recipe Cookbook

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