Jalapeño Custard Cornbread

October 12, 2010

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 middle...no need for butter or syrup with this cornbread!lapadia

Makes: one 8×8 inch pan

Ingredients

  • INREDIENTS
  • 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

Directions

  1. INSTRUCTIONS
  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.

More Great Recipes:
Bread|Custard|Cornbread|Jalapeño|Milk/Cream|Tequila|Vinegar|Cornmeal|Side|Snack|Breakfast

Reviews (14) Questions (0)

14 Reviews

chef L. November 9, 2014
Made this last night and hands down: the tastiest cornbread I have ever had. Wonderful recipe. Thanks.
 
Author Comment
lapadia November 9, 2014
Hi! Thanks, and happy to get your feedback :)!!
 
David March 11, 2014
It looks like the custard is in the center. How does that happen if the cream is added on top and cooked?
 
Author Comment
lapadia March 11, 2014
Hi David, Excellent question, I haven’t taken time trying to figure out the chemistry and physics behind the recipe. All I know is that as it bakes, the cream infiltrates the entire pan in the middle of the cornbread; I’ve no idea except - it works!<br />I was inspired to make my “tweak” by a similar recipe onsite = Cranberry & Custard Filled Cornbread. <br />After researching, the original recipe was popular in the thirties, and Marion Cunningham published in Fannie Farmer and re-published in The Breakfast Book.<br />
 
Merry August 8, 2011
So happy you posted this recipe. I use to make a version of this recipe, without the jalapenos, 30 years ago! It is fabulous with the custard in the middle. I had lost the recipe several years ago and have thought about the uniqueness of the recipe many times. I'm eager to try your recipe as it looks like it will turn out as yummy as the old recipe.
 
Author Comment
lapadia August 9, 2011
Hi Merry! Agree, this is a switch from regular cornbread, my jalapeno idea started after reading a sweeter custard cornbread recipe here on F52 (link below), hope you enjoy this version when you try it! Here is the link that started it all, for me: http://www.food52.com/recipes/2030_cranberry_custard_filled_cornbread
 
TheWimpyVegetarian August 6, 2011
How did I ever miss these??!! These look so good - I've saved them to make them!!
 
Author Comment
lapadia August 7, 2011
Ha...and I don't know how I missed your Red Pepper Jam, so we are even :) Looking forward to your feedback, CS!
 
AlizaEss June 21, 2011
Not a problem, just thought I would post a recommendation to eat this warm straight out of the oven!
 
Author Comment
lapadia June 21, 2011
:)
 
AlizaEss June 21, 2011
I did want to update though and add that this cornbread isn't great to bring places that don't have a toaster... I ended up bringing this cornbread to a party the next day and it was too soggy from the cream filling. Regular cornbread would have been easier to eat room-temperature. Wish I had just eaten it hot alone in my kitchen!
 
Author Comment
lapadia June 21, 2011
Oops! There is always something we learn the hard way, sorry about that, but thanks for the update!
 
AlizaEss May 27, 2011
I needed a crowd pleasing recipe for a community garden get-together tonight and was really excited to find this recipe for a fancier cornbread! I used half-and-half and whole milk instead by accident and the recipe turned out how it was supposed to. My boyfriend's eye got huge when I told him I had Jalepeno Custard Cornbread in the oven! Yum. I left out the tequila since I'm making this dish for a lot of other people, but I can't wait to try it with the tequila. I'll post more when I get the crowd reactions, but I have to say that I'm a fan of this dish for special occasions.
 
Author Comment
lapadia May 27, 2011
Hi, AlizaEss...I am so thrilled this worke out for you, and I love hearing that the substitutions worked! I haven't had this in a while, perhaps I'll add it into Memorial weekend and lighten it up with your subs...thanks for getting back to me :)