Rating: 3.6 stars
230 Ratings
  • 5 star values: 56
  • 4 star values: 69
  • 3 star values: 68
  • 2 star values: 31
  • 1 star values: 6

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. 

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Read the full recipe after the video.

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Yield:
Serves 8 to 10
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Ingredients

Ingredient Checklist

Directions

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  • 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.

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  • 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.

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Reviews (1)

230 Ratings
  • 5 star values: 56
  • 4 star values: 69
  • 3 star values: 68
  • 2 star values: 31
  • 1 star values: 6
Rating: 5 stars
12/29/2014
When I think of cornbread, I think of this recipe. I love the cream and the corn. Perfection.