On Wed 15 Apr 2009 02:47:16p, Christine Dabney told us...

> On Wed, 15 Apr 2009 21:43:49 GMT, Wayne Boatwright
> > wrote:
>
>
>>Christine, you know I always make southern buttermilk cornbread, but I'm
>>not familiar with a version that has custard under the crust. How is
that
>>done?
>>
>>> More pics and the recipe for the soup on my blog.
>>>
>>> Christine
>
> Yes, and yours is a version without flour in it. This version has
> flour in the mix.

Ah, okay.

> To make the custard layer, the wet ingredients are mixed in with the
> dry ingredients and then the mixture is poured into the heated pan.
> Without disturbing it, another half cup of milk is poured into the
> center of the pan...into the cornbread mixture. Don't stir. Just let
> it bake as usual.
>
> Not sure how this would work with your version.

Might be worth a try, or trying a different recipe for that purpose.

Intriguing.

--
Wayne Boatwright
------------------------------------------------------------------------
This is every cook's opinion ~no savory dish without an onion, but
lest your kissing should be spoiled your onions must be fully
boiled. ~Jonathan Swift