Jalapeño Custard Cornbread

By • October 12, 2010 • 16 Comments

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Author Notes: When you need a change from all the "sweet" Fair goodness, this is an excellent, fresh out of the oven treat. It is moist, rich and spicy with cream & tequila poured into the center of the corn batter to form a custard filling that will bake right in the middle...no need for butter or syrup with this cornbread!lapadia

Makes one 8×8 inch pan

  • INREDIENTS
  • 1 cup flour
  • 3/4 cups cornmeal
  • 1 tablespoon sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/3 cup finely minced jalapeno (optional – seed & stems for extra heat)
  • 2/3 cup shredded cheddar cheese
  • 3 tablespoons butter, melted
  • 2 eggs
  • 2 cups reduced fat milk
  • 1 tablespoon white wine vinegar
  • 1 cup heavy cream
  • 1 tablespoon gold tequila
  1. INSTRUCTIONS
  2. Preheat oven to 350 degrees. Spray a baking pan with non-stick buttery cooking spray and place it in the oven to heat.
  3. In a large mixing bowl cut the flour, cornmeal, sugar, salt, baking soda, baking powder, jalapeno and cheddar cheese with a pastry cutter until all ingredients are incorporated.
  4. In a separate bowl, whisk together the melted butter, milk, and eggs, add into the dry ingredients. Mix until well combined. Stir in the vinegar
  5. Pour batter into the pre-heated baking pan. Add the tequila to the heavy cream and gently pour it into the center of the batter – Do Not Stir. Carefully return the pan to the oven and bake for 50-60 minutes until golden brown, center will be soft.
  6. Remove from oven and cool for 30 minutes before serving. Best if eaten the same day it is made.
Jump to Comments (16)

Tags: My modified version of a sweet cranberry recipe on F52.

Comments (16) Questions (0)

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18 days ago chef lew

Made this last night and hands down: the tastiest cornbread I have ever had. Wonderful recipe. Thanks.

Massimo's_deck_reflection_10_27_13

18 days ago lapadia

Hi! Thanks, and happy to get your feedback :)!!

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9 months ago David

It looks like the custard is in the center. How does that happen if the cream is added on top and cooked?

Massimo's_deck_reflection_10_27_13

9 months ago lapadia

Hi David, Excellent question, I haven’t taken time trying to figure out the chemistry and physics behind the recipe. All I know is that as it bakes, the cream infiltrates the entire pan in the middle of the cornbread; I’ve no idea except - it works!
I was inspired to make my “tweak” by a similar recipe onsite = Cranberry & Custard Filled Cornbread.
After researching, the original recipe was popular in the thirties, and Marion Cunningham published in Fannie Farmer and re-published in The Breakfast Book.

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over 3 years ago Merry

So happy you posted this recipe. I use to make a version of this recipe, without the jalapenos, 30 years ago! It is fabulous with the custard in the middle. I had lost the recipe several years ago and have thought about the uniqueness of the recipe many times. I'm eager to try your recipe as it looks like it will turn out as yummy as the old recipe.

Massimo's_deck_reflection_10_27_13

over 3 years ago lapadia

Hi Merry! Agree, this is a switch from regular cornbread, my jalapeno idea started after reading a sweeter custard cornbread recipe here on F52 (link below), hope you enjoy this version when you try it! Here is the link that started it all, for me: http://www.food52.com/recipes...

Me

over 3 years ago TheWimpyVegetarian

How did I ever miss these??!! These look so good - I've saved them to make them!!

Massimo's_deck_reflection_10_27_13

over 3 years ago lapadia

Ha...and I don't know how I missed your Red Pepper Jam, so we are even :) Looking forward to your feedback, CS!

3-bizcard

over 3 years ago sdebrango

Suzanne is a trusted source on General Cooking.

Love this, moist custardy cornbread, Delicious!

Massimo's_deck_reflection_10_27_13

over 3 years ago lapadia

So happy you checked this recipe out, sdebrango, let me know if you try it! We are planning on making your winning flank sandwich tonight :)

Dscn4729

over 3 years ago AlizaEss

Not a problem, just thought I would post a recommendation to eat this warm straight out of the oven!

Massimo's_deck_reflection_10_27_13

over 3 years ago lapadia

:)

Dscn4729

over 3 years ago AlizaEss

I did want to update though and add that this cornbread isn't great to bring places that don't have a toaster... I ended up bringing this cornbread to a party the next day and it was too soggy from the cream filling. Regular cornbread would have been easier to eat room-temperature. Wish I had just eaten it hot alone in my kitchen!

Massimo's_deck_reflection_10_27_13

over 3 years ago lapadia

Oops! There is always something we learn the hard way, sorry about that, but thanks for the update!

Dscn4729

over 3 years ago AlizaEss

I needed a crowd pleasing recipe for a community garden get-together tonight and was really excited to find this recipe for a fancier cornbread! I used half-and-half and whole milk instead by accident and the recipe turned out how it was supposed to. My boyfriend's eye got huge when I told him I had Jalepeno Custard Cornbread in the oven! Yum. I left out the tequila since I'm making this dish for a lot of other people, but I can't wait to try it with the tequila. I'll post more when I get the crowd reactions, but I have to say that I'm a fan of this dish for special occasions.

Massimo's_deck_reflection_10_27_13

over 3 years ago lapadia

Hi, AlizaEss...I am so thrilled this worke out for you, and I love hearing that the substitutions worked! I haven't had this in a while, perhaps I'll add it into Memorial weekend and lighten it up with your subs...thanks for getting back to me :)