Cooking The Breakfast Book, Chapter 3: Custard-Filled Cornbread

Marion Cunningham is right. This recipe is pure magic. It's indulgent and rich and comforting, so I especially recommend making it on a cold day, or if you've got a case of the blues. It will both make you warm and bring a smile to your face. 

When I was deciding what to eat this with, sausages were the first thing that came to mind. Then I remembered that there is a menu section in the back of the book. Indeed, this is the recommended menu featuring this recipe: Fresh Peaches and Berries, Custard-Filled Cornbread and Breakfast Sausage. Thanks for making it all so easy Marion.

I think I prefer a more savory cornbread, so this was just a smidgen too sweet for me. Next time (oh yes, there will be a next time) I'll reduce the sugar.

Pouring in the cream

Fresh from the oven

First peek of the surprise inside

Magical filling

Perfect combination of crispy and smooth

Luscious creaminess in every bite

Custard-Filled Cornbread
Adapted from The Breakfast Book by Marion Cunningham
Serves 8

2 eggs
3 tablespoons butter, melted
3 tablespoons sugar
1/2 teaspoon salt
2 cups 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°. Butter an 8" square baking dish and place it in the oven to get hot while you make the batter.

Crack your eggs into a large mixing bowl and add the melted butter. Beat until well blended and then add the sugar, salt, milk and vinegar, continuing to beat well. 

In a separate bowl stir together the flour, cornmeal, baking powder and baking soda and add it into the egg mixture. Mix it only long enough to remove lumps and the batter is smooth.

Pour the batter into the heated dish and follow immediately by pouring the cream into the center of the batter. Do not stir! Bake for an hour or until lightly browned. 

Serve while warm.

A most accurate recipe intro

Now go take a virtual bite of the Quick Breads made by my fellow Cook-the-Bookers:

• Rachel from Ode to Goodness
• Natasha from Non-Reactive Pan
• Emily from The Bon Appétit Diaries
• Claudie from The Bohemian Kitchen
• Sammy from Rêve du Jour