New This Month

Custard-Filled Cornbread


This cornbread -- with its flecks of fresh corn kernals, crunchy edges, and custardy middle -- has been adapted from a recipe by Marion Cunningham, author of Lost Recipes.

  • Servings: 16

Source: Martha Stewart Living, July 2006


  • 3 tablespoons unsalted butter, melted, plus more for pan
  • 2 cups all-purpose flour
  • 3/4 cup yellow cornmeal
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 2 large eggs
  • 1/4 cup sugar
  • 1 1/4 teaspoons salt
  • 2 cups whole milk
  • 1 tablespoon plus 1 1/2 teaspoons distilled white vinegar
  • 1 cup fresh or thawed frozen corn kernels
  • 1 cup heavy cream


  1. 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.

  2. 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.

  3. 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.

Reviews Add a comment

  • edelman
    20 MAR, 2015
    Love this recipe, would like to know how long to leave buttered cast iron pot in the oven for pre-heating?
  • charlottetraveler
    1 NOV, 2014
    This is really good - used a cast iron skillet because other reviews suggested it might overflow the pan - also it was fun to do. We had it with chili and it was a nice way to balance the spicy flavors. I have made it before and will definitely make it again.
  • seoarnold
    14 NOV, 2010
    Just made this tonight. Its like a wonderful cross between cornbread and creamed corn. It is nice as is, but could also be made sweeter with a drizzle of honey, or spicy with a helping of jalape?ɬ
  • EllenCampbell
    13 NOV, 2010
    I have done this recipe a number of times directly from Cunningham's "The Breakfast Book," which is an old classic cookbook. The pan size Stewart's version requires is too small, I use an 8x8 with a depth of about 3 inches. Somehow the cream will disperse through the batter while baking. I've successfully substituted low-fat buttermilk for the cream. Also for an extra added foil to the sweentess, I have drizzled a tart-sugary lemon sauce over the top just before serving
  • HubbyLovesMyCookies
    11 NOV, 2010
    Warning: put a baking sheet under your baking pan! (either directly under or on the rack below). I just put mine in the oven, and I forgot to do this, now the floor of my oven is covered in heavy cream. I bet the cornbread will taste good, but not sure how I'm gonna clean my oven now! Martha should have warned us about this on the show, but then again maybe its common sense :(
  • AlieBabba
    25 JUL, 2010
    My mom makes this at least once a summer, and it's so good. Not a "traditional" corn bread, but supper moist and rich without being heavy. The fresh corn kernels make it really special. I was really skeptical about the whole "custard" thing the first time she made it, but it really works. Just pour the cream into the center. It basically invades the rest of the bread and forms a layer of deliciousness. Can't really describe it, since I haven't had it since last summer, but yum!
  • QueenFrostine
    26 JAN, 2009
    has anyone made this? does it really have a custard filling? how exactly does the cream distribute/ cook up? Thanks!