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Custard-Filled Cornbread

Martha Stewart
  • 0 minutes
  • Serves 8 to 10

INGREDIENTS

1 cup

Corn, fresh or thawed frozen kernels

2

Eggs, large

2 cups

All-purpose flour

1 tsp

Baking powder

1/2 tsp

Baking soda

3/4 cup

Cornmeal, yellow

1 1/4 tsp

Salt

1/4 cup

Sugar

1 1/2 tbsp

Distilled white vinegar

3 tbsp

Butter, unsalted

1 cup

Heavy cream

2 cups

Whole milk