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Ingredients
| cornmeal: 3/4 cup |
| all-purpose flour (unsifted): 1/4 cup |
| light brown sugar (packed): 3 Tbl |
| salt: 1/2 tsp |
| baking powder: 1/2 tsp |
| baking soda: 1/2 tsp |
| buttermilk: 1 cup |
| eggs: 1 |
| frozen sweet yellow corn kernels: 1/2 cup (thawed) |
| salted butter: 2 Tbl |
| whole milk: 1/2 cup |
Custard Corn Bread
Credit: Food.com
User rating:
-
Prep Time
10 min -
Cook Time
25 min -
Servings
9 serving(s)
Tags
- Preheat oven to 400 degrees F.
- In medium bowl, combine cornmeal, flour, brown sugar, salt, baking powder, and baking soda and mix well.
- In small bowl, combine buttermilk, egg and corn and beat until combined.
- Add to flour mixture and stir just until dry ingredients are moistened.
- Place butter in a heavy duty 8-inch square baking pan and melt butter in hot oven for about 5 minutes.
- Remove pan from oven and immediately pour batter over butter.
- Pour whole milk over batter.
- Do not stir.
- Bake for 25-35 minutes or until bread is light golden brown and begins to pull away from sides of pan.
- Serve hot.