Best 4 Custard Filled Cornbread Recipes
Indulge in the delightful combination of sweet custard and savory cornbread with our curated collection of custard-filled cornbread recipes. Whether you seek a classic Southern comfort dish or a unique twist on a traditional favorite, our selection promises to tantalize your taste buds and leave you craving more. Discover the perfect balance of creamy custard filling, enveloped in a rich, golden cornbread crust, offering a symphony of flavors and textures that will elevate your mealtime experience.
Here are our top 4 tried and tested recipes!
MARION CUNNINGHAM'S CUSTARD-FILLED CORNBREAD
This cornbread-with its flecks of fresh corn kernels, crunchy edges, and custardy middle-has been adapted from a recipe by Marion Cunningham, author of Lost Recipes.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Number Of Ingredients 12
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
This custard-filled cornbread is an updated take on a flavorful classic. Serve it as a side dish or in place of bread at the dinner table-you won't be disappointed. It's satisfying, sweet, and deliciously creamy.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Yield Serves 8 to 10
Number Of Ingredients 12
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 FILLED CORNBREAD
This is an amazing corn bread which bakes a creamy, barely set custard layer of filling in the center. If you like your cornbread a touch on the sweeter side, please don't hesitate to add a touch more sugar. That's the way we like it best ; ) I discovered this recipe in The Best of Virginia Farms Cookbook. I hope you will enjoy it!
Provided by Bev I Am
Categories Breads
Time 1h10m
Yield 9 serving(s)
Number Of Ingredients 11
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.
CUSTARD FILLED CORNBREAD - IT'S MAGIC
This is one of the best cornbread recipes I have ever tasted. When the cornbread is baked, a creamy, barely set custard will be just under the top crust and everyone will wonder how it got there. It is so good I figured I should share it here with you all. Enjoy- and be surprised!
Provided by Pat Duran
Categories Savory Breads
Time 1h5m
Number Of Ingredients 12
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!
Tips:
- For a creamy custard filling, use whole milk or heavy cream instead of evaporated milk.
- Add a pinch of cayenne pepper to the cornbread batter for a subtle kick.
- Top the cornbread with grated cheddar cheese before baking for a cheesy crust.
- Serve the cornbread warm with honey, butter, or maple syrup.
Conclusion:
Custard-filled cornbread is a delicious and easy-to-make dish that is perfect for any occasion. With its creamy custard filling and moist cornbread, it is sure to be a hit with everyone at the table. So next time you are looking for a side dish or main course that is both delicious and satisfying, give custard-filled cornbread a try!
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