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Custard Filled Cornbread | Cook Books » Baker's Dozen

Custard Filled Cornbread


Serving Size : 1
Ingredients
for prepare Custard Filled Cornbread
:
Amount Measure Ingredient - Preparation Method
1 cup all-purpose flour
3/4 cup yellow cornmeal
1 teaspoon baking powder
1/2 teaspoon baking soda
2 eggs
3 tablespoons butter - melted
3 tablespoons sugar
1/2 teaspoon salt
2 cups milk
1 1/2 tablespoons white vinegar
1 cup heavy cream
recipe Custard Filled Cornbread

Preheat the oven to 350 degrees. Butter
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an 8-inch square baking dish, and place it in the hot oven while you prepare the batter. Sift
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or stir together the flour, cornmeal, baking powder and baking soda. In a mixing bowl,
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beat the eggs and the melted butter until well-blended. Add the sugar, salt, milk and vinegar
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and beat well. Stir the dry ingredients into the egg mixture just
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until the batter is smooth. Pour the batter into the heated dish. Pour the heavy cream into the center
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of the batter. Do not stir. Check the cornbread after 45 minutes. It is done
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when the top becomes lightly browned. Serve warm. Yield: 1 8-inch square loaf






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  • Custard Filled Cornbread


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