Custard Filled Cornbread

Willy wants to thank his cousin for putting him on to this cornbread/dessert.  Thanks to Marion Cuningham also for her book and the recipe. 

Custard-Filled Cornbread (The Breakfast Book by Marion Cuningham)

                   2 large eggs

                   3 tablespoons unsalted butter, melted

                   3 tablespoons sugar

                   1/2 teaspoon salt

                   2 cups whole milk

                   1 1/2 tablespoons white vinegar

                   1 cup all-purpose flour

                   3/4 cup yellow cornmeal

                   1 teaspoon baking powder

                   1/2 teaspoon baking soda

                   1 cup heavy cream

Preheat the oven to 350°F. Butter an 8-inch square (or 9-inch round) cake pan that is about 2-inches deep. Put the buttered dish or pan in the oven and let it get hot while you mix the batter.

Put the eggs in a mixing bowl and add the melted butter. Beat until the mixture is well blended. Add the sugar, salt, milk, and vinegar and beat well. In a medium bowl, stir together the flour, cornmeal, baking powder and baking soda. Add the flour mixture to the egg mixture, mix just until the batter is smooth and no lumps remain.

Pour the batter into the heated dish, then pour the cream into the center of the batter—don’t stir. Bake for 50-60 minutes, or until lightly browned. Serve warm with maple syrup.