There are some recipes that I just keep coming back to over and over. Especially when I’m in the mood for a breakfast that is a little sweet, savory, and with a nice surprise. Molly Wizenberg is a favorite food blogger and photographer and I always seem to gravitate towards her blog Orangette or her awesome book A Homemade Life for inspiration.
The first time I made her custard filled cornbread recipe, my husband wanted to eat the whole pan of it. I don’t blame him, it’s just that good. I was craving something comforting and delicious this morning to enjoy in the sunshine, so I made this recipe again. It’s difficult to be patient as it bakes in the oven, but grab yourself a cup of tea or coffee and set the timer and go about your day. It’s definitely worth the wait!
Custard-Filled Cornbread
recipe by Molly Wizenberg, A Homemade Life.
3 Tablespoons (1 1/2 ounces) unsalted butter
1 cup unbleached all-purpose flour
3/4 cup yellow cornmeal, preferably medium ground
1 teaspoon baking powder
1/2 teaspoon baking soda
2 large eggs
3 Tablespoons sugar
1/2 teaspoon salt
2 cups whole milk (not low fat or nonfat)
1 1/2 Tablespoons distilled vinegar
1 cup heavy cream
Pure maple syrup, for serving
Preheat the oven to 350ºF. Butter a n 8-inch square or 9-inch round pan. Put the buttered dish in the oven to warm while you make the batter.
In a large microwavable bowl, melt the butter in the microwave. Cool slightly.
Meanwhile, in a small bowl, whisk together the flour, cornmeal, baking powder, and baking soda.
When the butter has cooled a bit, add the eggs and whisk to blend well. Then add the sugar, salt, milk, and vinegar and whisk well again.
Whisking constantly, add the flour mixture. Mix until the batter is smooth and no lumps are visible.
Remove the heated pan from the oven, pour in the batter. Then pour the cream into the center of the batter. Do not stir. Carefully slide the pan back into the oven, taking care not to knock it, and bake until golden brown on top, 50 minutes to an hour.
Serve warm, with maple syrup.
Added in:
tracy
Wednesday 17 March 2010 at ♥
super super SUPER good. You reminded me that I need to make this again- STAT! xo
chocokat0718
Wednesday 17 March 2010 at ♥
:) I think I’ll have seconds now…
girlichef
Wednesday 1 September 2010 at ♥
I’m totally convinced! I must try it…thanks so much for sharing this w/ t4t this week. I am sooo gonna crave this forever!
Christy
Wednesday 1 September 2010 at ♥
I love cornbread. I love custard. Together, I am in LOVE!!! Thanks for linking this to Two for Tues!
Butterpoweredbike
Thursday 2 September 2010 at ♥
Just lovely, Kat, thanks for linking up at the blog hop :) What makes it custardy? Is it the vinegar, or just that it’s heavy on yummy liquidy fats? I’ve gotta try this. I’ve been trying not to let my mind creep ahead of me, and want to make autumnal, cooked dishes. But I’ll admit I made my first pot of bean soup today (yes, in 90+ temps). And to me, beans necessitate cornbread, so this really seems like a sort of food destiny. Oh, like I need an excuse. This looks fab, and I will be making it one way or the other. Bookmarked!
Butterpoweredbike
Sunday 5 September 2010 at ♥
I cannot get this recipe out of my mind, which is why I will be featuring it in my Best of the Blog Hop post this week. Thanks again for contributing to Two for Tuesday.