Custard Filled Cornbread
Custard filled cornbread offers a moist, tender crumb with a luscious cream center, blending sweet and savory flavors perfect for comforting family gatherings or brunch treats.
Ingredients
Instructions
- Preheat oven to 350°F.
- Grease an 8-inch square pan with butter flavored Crisco.
- Place the greased pan in the oven to heat while preparing the batter.
- Melt Crisco and mix with eggs until well blended.
- Add sugar, salt, milk, and vinegar; beat well.
- Mix in flour, cornmeal, baking powder, and baking soda; stir just until smooth and no lumps remain.
- Pour the batter into the heated dish.
- Pour the heavy cream into the center of the batter without stirring.
- Bake for 1 hour or until lightly brown.
Tips & Substitutions
For a richer flavor, consider substituting the heavy cream with half-and-half or whole milk. If you prefer a sweeter cornbread, add a tablespoon of honey or maple syrup to the batter. Ensure your baking powder is fresh for optimal rise. This recipe can also be adapted with different mix-ins like shredded cheese or herbs for a savory twist.
Serving Suggestions
This custard filled cornbread is delicious served warm, either on its own or with a dollop of whipped cream on top. It pairs beautifully with grilled meats or a fresh salad for a complete meal. Consider serving it alongside dishes like Holiday Prune Butter Bread for a delightful brunch spread.
Storage & Reheating
Allow the cornbread to cool completely before storing. Place it in an airtight container or wrap it tightly in plastic wrap, and keep it in the refrigerator for up to 3 days. To reheat, warm it in the oven at 350°F for about 10-15 minutes or microwave individual slices for 30-45 seconds until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Custard Filled Cornbread contains roughly 239 calories, with 5g protein, 43g carbohydrates, and 5g fat. It is a good source of calcium (18% of the Daily Value), iron (17% of the Daily Value), and protein (10% of the Daily Value). Note that it is relatively high in sodium, at 1802mg per serving (78% 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 make this recipe gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free baking blend. Make sure the blend contains xanthan gum or add it separately to help with the texture. The cornmeal is naturally gluten-free, so this will keep the recipe intact.
What can I use instead of butter flavored Crisco?
You can replace butter flavored Crisco with melted unsalted butter or vegetable oil. Just keep in mind that using butter will impart a richer flavor, while vegetable oil will keep the cornbread lighter.
How do I know when the cornbread is done baking?
The cornbread is done when the top is lightly browned and a toothpick inserted into the center comes out clean. If the edges start to brown too quickly, you can cover the dish with foil to prevent burning while the center continues to bake.
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).