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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.
Makes (1) 8"x8 pan
- 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
- Spray square 8" baking pan with non-stick cooking spray. Place prepared pan in the oven and preheat (oven and pan) to 350º degrees.
- In a large mixing bowl stir together flour, cornmeal, sugar, salt, baking soda, baking powder and dried cranberries.
- 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
- 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.
- Remove from oven and cool for 30 minutes before serving. Cover with plastic wrap and keep in the refrigerator for up to 5 days.
- This recipe was entered in the contest for Your Best Polenta Recipe