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Sunday, May 5, 2013

Custard-filled Cornbread

This is a relatively new recipe in our collection but as soon as we tasted it we knew it would be permanent. The book is a lovely read and full of great recipes. Both of us trust Molly Wizenburg's work.

As you can tell, this is not a low-fat recipe and will probably suffer if you use low-fat substitutes. Cook it for a special occasion, if the thought of that much cream is a worry. Just don't skip it all together.



Custard-filled Cornbread   


Source:  A Homemade Life: Stories and Recipes from my Kitchen Table by Molly Wizenburg
Serves 6-8

3 T unsalted butter
1 c unbleached flour
3/4 c cornmeal, preferably medium ground
1 teas baking powder (for my altitude I used 3/4 teas)
1/2 teas baking soda (for my altitude I used a scant 1/2 teas)
2 large eggs
3 T sugar
1/2 teas salt
2 cups whole milk (not low fat or nonfat)
1 1/2 T distilled vinegar
1 c heavy cream

Syrup for serving: maple, raspberry or blueberry (which is particularly pretty and tasty).

Preheat oven to 350F. Butter an 8-inch square pan or 9-inch round pan. Place the buttered dish in the oven to warm while you make the batter. 

In a large microwavable bowl, melt the butter in the microwave. (Butter can be melted in the oven as it preheats, if preferred.) Set aside to cool.

Meanwhile, in a small bowl, whisk together the flour, cornmeal, baking powder and baking soda.

When the butter has cooled a bit, add the eggs and whisk to blend well. Then add the sugar, salt, milk and vinegar and whisk well again. Whisking constantly, add the flour mixture. Mix until the batter is smooth and no lumps are visible. Measure the cream and have it near the oven.

Open the oven and extend the oven rack out. Place a rimmed cookie sheet under the hot pan. Pour the batter into the pan; it will be quite full. Then slowly pour the cream into the center of the batter. Do not stir.  Carefully slide the rack and the pan back into the oven, taking care not to knock it, and bake until golden brown on top, 50-60 minutes. Serve warm, with maple syrup.

This can be covered with plastic wrap and kept at room temperature for a day and in the fridge for 3 days. Leftovers are fine at room temperature or warmed. A slice can be toasted in a toaster oven.


I halved this recipe and cooked it in a bread loaf pan (8 by 4 inches) and it worked great for only 2 people.

If you find yourself in a country that doesn't generally stock cornmeal in grocery stores you can substitute fine to medium ground semolina for the cornmeal. It will not taste as corny but it is still a good breakfast.

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