Monday, November 16, 2009

Cranberry and Custard Filled Cornbread

I don’t know how this recipe works but it does, every time! The creamy custard that forms between the layers of cornbread makes butter obsolete but I do recommend serving it warm with maple syrup. Reheated in the toaster oven or microwave this cornbread is an excellent breakfast indulgence.

1 Cup Flour
¾ Cup Cornmeal
3 Tbs Sugar
½ Tsp Salt
½ Tsp Baking Soda
1 Tsp Baking Powder
⅔ Cup Dried Cranberries
3 Tbs Butter, melted
2 Eggs
2 Cups Whole Milk
1 ½ Tsp White Wine Vinegar
1 Cup Heavy Cream
½ Tsp Vanilla Extract

Spray square 8" baking pan with non-stick cooking spray. Place prepared pan in the oven and preheat (oven and pan) to 350º degrees.

In a large mixing bowl stir together flour, cornmeal, sugar, salt, baking soda, baking powder and dried cranberries.

In a separate bowl, whisk together melted butter, milk, and eggs. Combine milk and eggs into the dry ingredients and mix until well combined. Stir in vinegar

Pour batter into the pre-heated baking pan. Add vanilla to the heavy cream and gently pour cream into the center of the batter – Do Not Stir. Carefully return the pan to oven and bake for 50-60 minutes until golden brown, center will be soft.

Remove from oven and cool for 30 minutes before serving. Cover with plastic wrap and keep in the refrigerator for up to 5 days.


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