Food & Cooking Recipes Breakfast & Brunch Recipes Bread Recipes Custard-Filled Cornbread 3.6 (230) 1 Review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on April 15, 2021 Print Rate It Share Share Tweet Pin Email Yield: 8 to 10 Serves 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. Ingredients 2 cups all-purpose flour ¾ cup yellow cornmeal 1 teaspoon baking powder ½ teaspoon baking soda 3 tablespoons unsalted butter, melted and cooled, plus more for skillet 2 large eggs ¼ cup sugar 1 ¼ teaspoons salt 2 cups whole milk 1 tablespoon plus 1 ½ teaspoons distilled white vinegar 1 cup fresh or thawed frozen corn kernels 1 cup heavy cream Directions 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. Mike Krautter Rate it Print