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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 8 |
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The Breakfast Book by Marion Cunningham. When this cornbread is done, a creamy custard will have formed inside. Add more sugar for a sweeter bread. Ingredients:
2 eggs |
3 tbs butter, melted |
3 tbs sugar |
1/2 tsp salt |
2 cups milk |
1 1/2 tbs white vinegar |
1 cup all-purpose flour |
3/4 cup yellow cornmeal |
1 tsp baking powder |
1/2 tsp baking soda |
1 cup heavy cream |
Directions:
1. Preheat oven to 350 degrees. Butter an 8-inch square dish or pan that is about 2-inches deep. Put the buttered dish or pan in the oven and let it get hot while you mix the batter (I prefer a round a cast-iron skillet for cornbread).
2. Put the eggs in a mixing bowl and add the melted butter. Beat until the mixture is well blended. Add the sugar, salt, milk and vinegar and the beat well. Sift into a bowl the flour, cornmeal, baking powder and baking soda. Add to the egg mixture. Mix just until batter is smooth and no lumps appear.
3. Pour the batter into the heated dish, then pour the cream into the center of the batter-do not stir.
4. Bake for 1 hour, or until lightly browned.
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