Recipe

Cranberry & Custard Filled Cornbread

Recipe
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Photo by joannE.

This recipe was entered in the contest for Your Best Polenta Recipe
Chef
joannE.'s Notes: 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...
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.

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Makes (1) 8"x8 Pan

1 cup Flour Ask a question about this ingredient

3/4 cups Cornmeal Ask a question about this ingredient

3 tablespoons Sugar Ask a question about this ingredient

1/2 teaspoon Salt Ask a question about this ingredient

1/2 teaspoon Baking Soda Ask a question about this ingredient

1 teaspoon Baking Powder Ask a question about this ingredient

2/3 cups Dried Cranberries Ask a question about this ingredient

3 tablespoons Butter, melted Ask a question about this ingredient

2 Eggs Ask a question about this ingredient

2 cups Whole Milk Ask a question about this ingredient

1 tablespoon White Wine Vinegar Ask a question about this ingredient

1 cup Heavy Cream Ask a question about this ingredient

1/2 teaspoon Vanilla Extract Ask a question about this ingredient

Spray square 8" baking pan with non-stick cooking spray. Place prepared pan in the oven and preheat (oven and pan) to 350º degrees.
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In a large mixing bowl stir together flour, cornmeal, sugar, salt, baking soda, baking powder and dried cranberries.
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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
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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.
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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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1 Comment on Cranberry & Custard Filled Cornbread

AntoniaJames added over 2 years ago

This looks heavenly! I could see soaking some white raisins in rum (then draining them), or using dried montmorency cherries instead of the cranberries . . . or some chopped dried apricots, or some chopped figs, or some chopped dried plums or pluots . . . .oh my, the variations are endless. It doesn't seem to have much sugar, and oh, that's vinegar in the ingredient list, too! Mmmm, yum! Thanks for posting this!!