Christmas

Cranberry & Custard Filled Cornbread

by:
December  2, 2009
0
0 Ratings
Cranberry & Custard Filled Cornbread
  • Makes (1) 8"x8 Pan
Author Notes

I don’t know how this recipe works but it does, every time! The creamy custard that forms between the layers of cornbread makes butter obsolete but I do recommend serving it warm with maple syrup. Reheated in the toaster oven or microwave this cornbread is an excellent breakfast indulgence. —joannE.

What You'll Need
Ingredients
  • 1 cup Flour
  • 3/4 cup Cornmeal
  • 3 tablespoons Sugar
  • 1/2 teaspoon Salt
  • 1/2 teaspoon Baking Soda
  • 1 teaspoon Baking Powder
  • 2/3 cup Dried Cranberries
  • 3 tablespoons Butter, melted
  • 2 Eggs
  • 2 cups Whole Milk
  • 1 tablespoon White Wine Vinegar
  • 1 cup Heavy Cream
  • 1/2 teaspoon Vanilla Extract
Directions
  1. Spray square 8" baking pan with non-stick cooking spray. Place prepared pan in the oven and preheat (oven and pan) to 350º degrees.
  2. In a large mixing bowl stir together flour, cornmeal, sugar, salt, baking soda, baking powder and dried cranberries.
  3. In a separate bowl, whisk together melted butter, milk, and eggs. Combine milk and eggs into the dry ingredients and mix until well combined. Stir in vinegar
  4. Pour batter into the pre-heated baking pan. Add vanilla to the heavy cream and gently pour cream into the center of the batter – Do Not Stir. Carefully return the pan to oven and bake for 50-60 minutes until golden brown, center will be soft.
  5. Remove from oven and cool for 30 minutes before serving. Cover with plastic wrap and keep in the refrigerator for up to 5 days.
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2 Reviews

Arthur
Arthur September 25, 2015
I made this recipe which is really great for dinner parties and entertaining! Everything turned out great. The result is a corn bread on top and bottom with a custard in the middle. I noticed the white wine vinegar set off a fizzing so that is undoubtedly part of it. I followed the recipe with one exception: I did not preheat the pan. It is really not necessary. Yes I will gladly make this again. Thank you joannE for sharing this unusually wonderful recipe.
 
AntoniaJames
AntoniaJames December 2, 2009
This looks heavenly! I could see soaking some white raisins in rum (then draining them), or using dried montmorency cherries instead of the cranberries . . . or some chopped dried apricots, or some chopped figs, or some chopped dried plums or pluots . . . .oh my, the variations are endless. It doesn't seem to have much sugar, and oh, that's vinegar in the ingredient list, too! Mmmm, yum! Thanks for posting this!!