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Custard-Filled Cornbread

A community recipe by

Not tested or verified by

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This is a creamy-topped cornbread with a barely-set custard formed inside of it.


Serves: 0

  • 2 medium eggs
  • 3 tablespoons melted unsalted butter
  • 3 tablespoons sugar
  • ½ teaspoon salt
  • 2 cups milk
  • 1½ teaspoons white vinegar
  • 1 cup all-purpose flour
  • ¾ cup yellow cornmeal
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 cup cream (heavy)


Custard-Filled Cornbread is a community recipe submitted by spikey and has not been tested by so we are not able to answer questions regarding this recipe.

  • Preheat oven to 350 F. Butter an 8 inch square baking dish. Place in oven and allow to get hot while you mix up the batter.
  • Beat eggs and melted butter till well blended. Add sugar, salt, milk, and vinegar; beat well.
  • In a large mixing bowl, sift together flour, cornmeal, baking powder and baking soda. Pour in the egg mixture, and mix until batter is smooth and no lumps remain.
  • Pour batter into the heated baking dish, and then pour the cream into the center of the batter without stirring.
  • Bake at 350 F for 1 hour or until lightly browned.
  • Serve warm. When the corn bread is done, a creamy and barley set custard will have formed inside. I especially like this with Ham in Cherry Coke!
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