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.
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Ingredients
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1 cup
Flour
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3/4 cup
Cornmeal
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3 tablespoons
Sugar
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1/2 teaspoon
Salt
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1/2 teaspoon
Baking Soda
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1 teaspoon
Baking Powder
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2/3 cup
Dried Cranberries
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3 tablespoons
Butter, melted
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2
Eggs
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2 cups
Whole Milk
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1 tablespoon
White Wine Vinegar
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1 cup
Heavy Cream
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1/2 teaspoon
Vanilla Extract
Directions
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Spray square 8" baking pan with non-stick cooking spray. Place prepared pan in the oven and preheat (oven and pan) to 350º degrees.
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In a large mixing bowl stir together flour, cornmeal, sugar, salt, baking soda, baking powder and dried cranberries.
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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
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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.
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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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