CUSTARD-FILLED CORN BREAD
From: Lost Recipes by Marion Cunningham

2 eggs
2 Tablespoons butter, melted
3 Tablespoons sugar
3/4 teaspoons salt
2 cups milk
1 1/2 Tablespoons white vinegar
1 cup all-purpose flour
3/4 cup yellow cornmeal
1 teaspoon baking powder
1/2 teaspoon baking soda
1 cup corn kernels (about 2 ears corn)
1 cup heavy cream.

Preheat the oven to 350 degrees F. Butter an 8-inch square baking dish or pan that is about 2 inches deep. Put the buttered dish in the oven and let
it get hot while you mix the batter.

Put the eggs in a mixing bowl and add the melted butter. Beat until well blended. Add the sugar, salt, milk, and vinegar, and beat well.

Sift into a bowl or stir together in a bowl the flour, cornmeal, baking powder, and baking soda, then add to the egg mixture.

Mix just until the batter is smooth and there are no lumps left. Stir in the corn kernels.

Pour the batter into the heated dish, then pour the cream into the center of the batter; don.t stir.

Bake for 50 minutes, or until lightly browned. Serve warm.

Serves: 8

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