Food & Cooking Recipes Breakfast & Brunch Recipes Bread Recipes Marion Cunningham's Custard-Filled Cornbread 3.6 (62) 7 Reviews 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 Servings: 16 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. Ingredients 3 tablespoons unsalted butter, melted, plus more for pan 2 cups all-purpose flour ¾ cup yellow cornmeal 1 teaspoon baking powder ½ teaspoon baking soda 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. 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. Rate it Print