Something very special happens in the oven while this twist on a southern classic bakes. The result is a rich and custardy center. Serve it with barbecue — or as dessert with a scoop of vanilla ice cream and a drizzle of honey.
| Level: | Easy |
| Total: | 1 hr 10 min |
| Active: | 1 hr |
| Yield: | 12 pieces |
Ingredients
- 3 tablespoons unsalted butter, melted, plus extra butter for brushing the baking dish
- 1 cup heavy cream
- 1/4 cup sugar
- Kosher salt
- 2 large eggs
- 2 cups milk
- 1 tablespoon plus 1 1/2 teaspoons white distilled vinegar
- 1 cup fine yellow cornmeal
- 3/4 cup all-purpose flour
- 2 teaspoon baking powder
- 1/2 teaspoon baking soda
Instructions
- Preheat the oven to 350 degrees F. Butter an 8-inch square baking dish that is at least 2 inches deep. Place the buttered dish in the oven while you mix the batter.
- Whisk together the heavy cream, 1 teaspoon of the sugar and 1/2 teaspoon salt in a small bowl and set aside.
- Whisk together the eggs and melted butter in a large bowl until well blended. Add the milk, vinegar, the remaining sugar and 1 teaspoon salt and beat until mixed well. Whisk together the cornmeal, flour, baking powder and baking soda in a medium bowl.
- Add the flour mixture to the egg mixture and stir until just combined. Pour the batter into the preheated dish, then slowly, pour the seasoned cream into the center of the batter about 1-inch away from the edge. Don’t stir the cream into the batter.
- Bake until the top of the cornbread is lightly browned, and a toothpick inserted near the edge of the bread (not the center) comes out clean, about 50 minutes. Serve warm.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 234 |
| Total Fat | 14 g |
| Saturated Fat | 8 g |
| Carbohydrates | 23 g |
| Dietary Fiber | 1 g |
| Sugar | 7 g |
| Protein | 5 g |
| Cholesterol | 73 mg |
| Sodium | 236 mg |
Reviews
I didn’t like this was no good. The textures between the custard center and cornbread were so different it was odd. The flavor was very bland. I tried to eat a couple pieces but it was so bad I threw it away. I do not recommend this recipe.
She is turning the milk into buttermilk by adding vinger
it does sound great – but I am too perplexed about how/where to pour in the seasoned cream. Anyone want to comment on how they did it?
I’m confused by the method of pouring in the cream. Do you pour it into the center of the batter in the pan, or pour it all around the pan staying an inch from the edge? This sounds really good to me, but hate to waste ingredients by doing it wrong. Thanks!
Y
This is recipe is perfect. The best cornbread I have ever had. The cream in middle tastes like fresh butter. The only thing I would do different don’t leave butter in pan in oven while making batter my butter burned.
This magic cornbread is delicious. It is a little bit sweet but it goes well as a side or if you just want to serve with coffee/tea. I would wait for it to cool down before cutting it and also I would put half of the batter than the cream and then the other half of the batter so the cream stays more in the middle of the bread. enjoy it!
My family loved this cornbread and keeps asking me to make it again. It is magic how the custard layer stays in the middle. It may not be southern or “traditional” cornbread but it is delicious.
Followed the recipe exactly. Looked good until I tasted it. Threw it all in the trash.
I’ve seen MAGIC CAKE recipes before. Now one for CORNBREAD!