Cranberry & Custard Filled Cornbread

December  2, 2009
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
In This Recipe
  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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