Jalapeño Custard Cornbread

October 12, 2010
1 Rating
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 need for butter or syrup with this cornbread! —lapadia

  • Makes one 8×8 inch pan
  • 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
In This Recipe
  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.
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