"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Custard-Filled Cornbread Recipe

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This recipe for Custard-Filled Cornbread, by , is from Youngblood Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Virginia Browning
Added: Saturday, May 28, 2005

Category:
Category:

Ingredients:  
Ingredients:  
2 eggs
3 T. butter, melted
3 T. sugar
1/2 t. salt
2 c. milk
1 1/2 T. white vinegar
1 c. all purpose flour
3/4 c. yellow cornmeal
1 t. baking powder
1/2 t. baking soda
1 c. whipping cream

Directions:
Directions:
Butter an 8 in. square baking pan. Place in a preheated 350 degree oven and let pan get hot while mixing batter. In a large bowl, Bbeat eggs and butter until well-blended. Add sugar, salt, milk and vinegar. Mix well. In separate bowl, sift together flour, cornmeal, baking powder and baking soda. Add to egg mixture. Mix just until batter is smooth with no lumps. Pour batter into heated baking dish. Pour whipping cream into center of batter. Do not stir. Bake at 350 for 1 hour or until lightly browned. Serve warm from baking dish.

 

 

 

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