Custard Filled Cornbread With Corn Kernels
A comforting cornbread filled with sweet corn kernels and custard, featuring a golden crust and moist interior—perfect for family gatherings or a cozy weekend treat.
Ingredients
Instructions
- Preheat oven to 400°F.
- In a large bowl, sift together cornmeal, flour, sugar, baking soda, and salt.
- Make a well in the center of the dry ingredients and pour in the buttermilk and eggs; stir until almost blended.
- Stir in 1 cup of milk and the corn kernels until just combined.
- Do not overmix.
- Pour the butter into a 10-inch cast-iron skillet and heat in the oven until melted. Remove and swirl to coat bottom and sides.
- Scrape batter into the hot pan and sprinkle with remaining 1 1/2 cups of milk.
- Bake for 30 to 35 minutes or until golden brown and crusty on outside but still quivers slightly when the pan is shaken.
- Cut into thick wedges and serve hot with sweet butter.
Tips & Substitutions
For a richer flavor, consider adding shredded cheese or diced jalapeños to the batter. If you don't have buttermilk, you can substitute it with regular milk mixed with a tablespoon of vinegar or lemon juice. Be careful not to overmix the batter; a few lumps are perfectly fine for a tender cornbread. This recipe is a great way to use up fresh corn kernels from summer or even frozen ones.
Serving Suggestions
Serve this custard-filled cornbread warm, topped with sweet butter for a delightful treat. It pairs beautifully with chili or a hearty soup for a comforting meal. Consider serving it alongside a fresh salad or with a side of Honey Butter to elevate the flavors. This dish is perfect for brunch or as a side dish in American recipes.
Storage & Reheating
To store leftovers, wrap the cornbread tightly in plastic wrap or aluminum foil and refrigerate for up to 3 days. For longer storage, you can freeze it for up to 2 months. To reheat, place the cornbread in a preheated oven at 350°F for about 10-15 minutes or until warmed through, ensuring it retains its moist texture.
Nutrition & Diet Analysis (per serving)
Each serving of Custard Filled Cornbread With Corn Kernels contains roughly 545 calories, with 8g protein, 64g carbohydrates, and 29g fat. It is an excellent source of iron (24% of the Daily Value), and a good source of calcium and protein. Note that it is relatively high in sodium, at 835mg per serving (36% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use regular cornmeal instead of yellow cornmeal?
Yes, you can use regular cornmeal, but it may change the color and slightly alter the texture of the cornbread. Yellow cornmeal typically provides a sweeter, richer flavor, while white cornmeal is milder. Adjusting the baking time may also be necessary, so keep an eye on it as it bakes.
What can I substitute for eggs in this recipe?
If you need an egg substitute, you can use flaxseed meal or chia seeds. Mix 1 tablespoon of either with 2.5 tablespoons of water and let it sit for 5 minutes until it thickens. This works well in binding the ingredients together, especially in moist recipes like this cornbread.
How can I make this recipe gluten-free?
To make this cornbread gluten-free, substitute the all-purpose flour with a gluten-free flour blend. Ensure that the blend contains xanthan gum, which helps to provide structure. You may also want to check that your cornmeal is certified gluten-free to avoid cross-contamination.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).