Custard Filled Cornbread

Look at this face...the gentle eyes and mysterious smile. He's like the male equivalent of the Mona Lisa. I spent some quality time with Quaker Corn Meal this morning and learned a few interesting things about him. He has several brothers but is closest to his brother Quaker Grits. You may of heard of his older more popular brother Quaker Oats. He and Mr. Corn Meal don't get along very well. (A long convoluted story involving the Sun Maid Raisin Lady...which is a little awkward because she's like half their ages). He prefers his hair down rather than tied back and he enjoys a good game of Scrabble.

But what do you hide behind that smile Mr. Quaker. Dost thou hide under all that dark clothing skull tattoos and body piercings? He looks hardcore like that. Hardcore like this custard filled cornbread recipe.

Shall we begin?

Recipe: Marion Cunningham, from The Breakfast Book

 Ingredients

3 tbsp melted butter
1 cup unbleached all-purpose flour
3/4 cup yellow cornmeal
1 tsp baking powder
1/2 tsp baking soda
2 large eggs
3 tbsp sugar
½ tsp salt
2 cups whole milk
1 ½ tbsp white vinegar
1 cup heavy cream

Preparation

Preheat oven to 350°F. Butter an 8-inch square baking dish or a 9 inch round pan. Put the dish in the oven to warm while you’re preparing the batter.



In a small bowl whisk together the flour, cornmeal, baking powder and baking soda.

Whisk the eggs and melted butter together. Then add the sugar, salt, milk and vinegar. Whisking constantly, add the flour mixture.



Mix until the batter is smooth and no lumps are visible. Remove the heated pan from the oven, and pour in the batter.



Carefully pour the cream into the center of the batter. Don’t stir! Did I mention do not stir?!



The cream will form a layer just under the surface of the batter. Bake for about 35 to 40 minutes or until lightly browned.



Cool for 10 minutes before slicing.



Serve with obscene amounts of honey.



An obscene



amount



of honey.