 |
Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 8 |
|
This cornbread is a bit different from the traditional cornbread recipe; I truly enjoy eating this. Ingredients:
2 eggs |
3 tablespoons butter, melted |
3 tablespoons sugar |
1/2 teaspoon salt |
2 cups whole milk |
1 1/2 tablespoons white vinegar |
1 cup all-purpose flour |
3/4 cup yellow cornmeal |
1 teaspoon baking powder |
1/2 teaspoon baking soda |
1 cup heavy cream (whipping) |
Directions:
1. Butter an 8-inch square baking dish or round cast-iron skillet. Place in a preheated 350 F oven and allow the dish to get hot while mixing batter.
2. Meanwhile, beat eggs and melted butter until well blended. Add sugar, salt, milk and vinegar; beat well.
3. Into a bowl, sift together flour, cornmeal, baking powder and baking soda. Add to egg mixture.
4. Mix just until batter is smooth with no lumps. Put batter into heated dish, then pour whipping cream into center of batter. DO NOT STIR.
5. Bake at 350F for an hour or until lightly browned. Serve warm.
6. When cornbread is done, a creamy, barely set custard will form inside.
|
|