Custard Cornbread
(Photo Below)
1 1/2 c. cornmeal
1/2 c. all-purpose flour
1/2 c. sugar
1 c. milk
1 c. buttermilk
2 eggs
1 tsp. baking soda
1 tsp. salt
2 tbsp. butter
1 c. milk
In large mixer bowl, combine all ingredients except butter and 1
cup milk. Beat at low speed, scraping bowl often, until smooth,
about 2 minutes.
In a heavy oven-proof 10" skillet or a 9" square baking pan, melt
butter over low heat until bubbly but not browned; pour batter into skillet.
Slowly pour remaining 1 cup milk over batter, do not stir. Bake for 35
to 45 minutes or until browned and the center is firm to the touch.
Bake at 350 degrees for 30 to 40 minutes. Serve warm.
Recipe Index
Cornbread Recipes
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