10.17.2011

Marion Cunningham's Custard-Filled Cornbread


Marion calls this recipe magic. She's right. When it's all cooked, there's custard in the center. This is an old recipe...from the 30's actually..... and as I've mentioned before, I'm slowly working my way through Marion's marvelous cookbook, The Breakfast Book. While we like cornbread, I've only made the old fashioned kind: muffins or those wonderful cornbread sticks made with bacon grease.

This cornbread is an entirely different cup of tea. With this one, there's cornbread on top and cornbread on the bottom with a lovely creamy center. Marion's only instructions were to serve it warm so I did some investigating. Most people served it for breakfast with maple syrup poured over it. Or honey. Almost everyone seems to think in terms of breakfast or brunch. But I read one blog that suggested serving  it with grilled meat, cutting down on the sugar a little, which you could do, but it's really not all that sweet to begin with. I liked that idea.


However you choose to serve it, it's definitely a recipe worth trying. I just couldn't bring myself to pour maple syrup over it so I took my first mouthful plain. And loved it. Then I took another mouthful with a little honey. Liked it that way too....but not quite as well.  I didn't want it sweet (because I'm so accustomed to corn bread as savory?) so that night, I reheated it and served it for dinner alongside some grilled meat. It made a fine side dish as it's rich and really doesn't need anything else, even butter. Besides, everyone wondered how the heck that custard got in there!

I didn't say this was low calorie! Whole milk AND heavy cream.  Yikes!


Custard-Filled Cornbread
From The Breakfast Book by Marion Cunningham



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 flour
3/4 cup yellow cornmeal
1 teaspoon baking powder
1/2 teaspoon baking soda
1 cup heavy cream

Method:
Preheat the oven to 350. Butter an 8 inch square baking dish that is 2 inches deep. Put the buttered dish in the oven to heat up while you make the batter.

Beat the eggs a little and add the melted butter. Beat well. Add the sugar, salt, milk and vinegar and beat well again. Sift the flour, cornmeal, baking powder and baking soda together and add to the egg mixture. Mix just until the batter is smooth with  no lumps.

Pour into the heated dish and then pour the cup of heavy cream into the center of the batter. DO NOT STIR. Bake for 1 hour until golden brown. Serve warm.



40 comments:

  1. What a perfectly comforting and homey version of cornbread. :-) I'd love it savory with meat!

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  2. Is this like Paula Deens gooey butter cake?

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  3. This looks so yummy Barbara.

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  4. I wonder if the Knight would try it? He's a SWEET cornbread fan. Me? I like savory...

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  5. I have a minor addiction to cornbread so I can't believe I've never heard of this before! THat custard center sounds dreamy.

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  6. I made this a couple of weeks ago too! Molly Wizenberg has a version of it in her book. So delicious! And a very good excuse for eating maple syrup.

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  7. Oh my, this is a treat all on it;s own. Looks fabulous.

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  8. What a fascinating recipe! Believe it or not I've been thinking of corn bread a lot lately (yep, its true... i need to get a life).
    This looks completely divine!
    *kisses* HH

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  9. I grew up with Fannie Farmer, it was our kitchen bible. The only thing I ever have against cornbread is that it can sometimes be a little dry, so I think this recipe sounds perfect.

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  10. Very much Marion Cunningham. Delicious and comforting.
    Sam

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  11. Wow Barbara! This cornbread looks delicious, especially with the creamy custard filling...
    Love the picture!
    Hope you have a fantastic week ahead :-)

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  12. I can already taste this with a whole, roasted chicken! Sounds delicious, Barbara. I love that creamy center.

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  13. Mmmhhh, that is a recipe I have to bookmark! Your cornbread looks devilishly scrumptious.

    Cheers,

    Rosa

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  14. Oh wow! Custard in a bread? I love it. Milk and heavy cream? Ah, Eeven better! This looks heavenly.

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  15. A combination of two of my favorite flavors. I must try this soon, thank you.

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  16. Custard Filled Cornbread, oh my!!! I'm jumping right in!!!

    Thanks for sharing Barbara. To think I just baked a regular ol' cornbread just the other night, darn...

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  17. I feel like an idiot when I see this kind of dish... there's a lime square i make that does this magic act too. How does it work, I always wonder. I mean, I don't think the earth is flat or that the sun circles us so why is this magic? We may never know.

    Looks awfully good. I love cornbread with ham and I can't think of a better brunch combo that this baby with a lovely chunk of ham. Marion is a breakfast genius, isn't she?

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  18. I've never seen anything like this and you have made me very curious to try it. It looks wonderful. I hope you have a great day. Blessings...Mary

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  19. Barbara this look absolutely delicious I love the pictures!! gloria

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  20. My stomach is grumbling just looking at your photograph!
    We're having chilli tonight, the cornbread should go with it just perfectly.
    Thanks for reminding me about this little recipe book which sits on my shelf and is all too easily overlooked.

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  21. Your photo makes me want to go right into the kitchen and bake a pan. However, I am packing to head down south where cornbread is king! This reminds me of a cross between cornbread and spoon bread--all mixed into one delicious offering.

    Best,
    Bonnie

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  22. Hi There, This is looking so delightful and appetizing. A very well made post with beautiful pictures. I've bookmarked this special recipe of urs and wud love to give it a shot asap. Have a wonderful week ahead. Thanks & Regards, Sonia !!!

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  23. My oh my...yum! I love the idea of filling a cornbread. I bet it delicious!!!

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  24. I LOVE cornsticks made with bacon grease. Now this... I'll try it, but I may as well smear it on my hips.

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  25. Hi Barbara,

    This looks so yummy, your photos are great and as we do not have much corn bread over here, will be trying this.
    Thanks for sharing the recipe.

    Happy week
    Hugs
    Carolyn

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  26. Wow, that does sound very intriguing. I've only ever tried one corn bread recipe which I really like, so I use it over and over, and it contains sour cream and jalapenos (probably not very traditional I'm guessing). I'll have to give this one a go, especially with its magic custard layer!

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  27. I'm all over this! Sounds absolutely wonderful. Thanks for posting the recipe Barbara.

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  28. This must be heaven, and it is so american to me! I mean from south America too !!
    Thanks Barbara!

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  29. No flippin' way! I've GOT to try this. Stat! Thank you!!!

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  30. I've been dying to try this recipe, it looks and sounds fabulous. Who can resist a rich custard filling like that?!

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  31. This looks incredibly good Barbara! I've never seen anything like it before. Very unique and delicious sounding!

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  32. Sounds like a great recipe, and I like the idea of keeping it savory and serving it alongside a meat or main. Maybe this should make an appearance at Thanksgiving...?

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  33. Oh my this looks amazing. I wasn't sure about it when Iread the title, but after seeing it I want to try it. I think it would be perfect for breakfast, but with iut the syrup! I have been wanting to make some of my grandmas recipes that have ben pushed away!

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  34. The custard in the middle looks so good! I think I'd like this with a savory meal too. You've convinced me I need to spend time with The Breakfast Book.

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  35. What a wonderful corn bread recipe,Barbara! It looks delicious.Perfect for a brunch!

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  36. Who could resist that creamy center. What a fabulous recipe, I can't wait to try it.
    Mimi

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  37. OK THIS IS GOING TO BE MADE, IN MY HOME, TOMORROW NIGHT! Barbara, wow! This is the kind of cornbread I like! And dear one, your comment was so touching my dear....isn't it wonderful how a small change can make our pains turn into victories??? I AM SO GLAD that my post rang a truth for you today and yes, teaching is a tough one, but what are we to do...nothing is easy when you are working with tender lives...

    ENJOY YOUR AUTUMN!! Anita

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  38. my grandpa would reject this as cornbread, but i'm excited by it! what a notion! nice find, barbara!

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  39. The custardy interior of this cornbread reminds me of things that you might eat in Brazil.

    I like your idea of serving it with savory food--perhaps at T-day? What about slathering it with sweet butter hot form the oven? That always appeals to me.

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  40. Oh my gosh, this looks so yummy! I'm always looking for a good cornbread recipe ... I grew up eating it, but this looks like it might be the best of all. Keep up the delicious suggestions. :)

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