Back to Marion Cunningham’s Custard-Filled Cornbread All Reviews for Marion Cunningham’s Custard-Filled Cornbread - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Read the full recipe after the video. Recipe Summary Servings: 16 mla102244_0706_cornbread.jpg
Ingredients Ingredient Checklist 3 tablespoons unsalted butter, melted, plus more for pan 2 cups all-purpose flour 3/4 cup yellow cornmeal 1 teaspoon baking powder 1/2 teaspoon baking soda 2 large eggs 1/4 cup sugar 1 1/4 teaspoons salt 2 cups whole milk 1 tablespoon plus 1 1/2 teaspoons distilled white vinegar 1 cup fresh or thawed frozen corn kernels 1 cup heavy cream
Gallery Read the full recipe after the video.
Recipe Summary Servings: 16 mla102244_0706_cornbread.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary Servings: 16
Recipe Summary
Servings: 16
Servings: 16
16
mla102244_0706_cornbread.jpg
mla102244_0706_cornbread.jpg
Ingredients
Ingredients
- 3 tablespoons unsalted butter, melted, plus more for pan 2 cups all-purpose flour 3/4 cup yellow cornmeal 1 teaspoon baking powder 1/2 teaspoon baking soda 2 large eggs 1/4 cup sugar 1 1/4 teaspoons salt 2 cups whole milk 1 tablespoon plus 1 1/2 teaspoons distilled white vinegar 1 cup fresh or thawed frozen corn kernels 1 cup heavy cream
Directions
Preheat oven to 350 degrees. Butter a 9-by-2-inch round baking pan, and place in the oven to preheat. Whisk flour, cornmeal, baking powder, and baking soda in a medium bowl; set aside.
Whisk eggs and butter in a large bowl. Whisk in sugar, salt, milk, and vinegar. Add flour mixture, and whisk until just smooth. Stir in corn kernels.
Transfer batter to heated pan. Pour cream into center of batter; do not stir. Bake until pale golden brown and set, about 50 minutes. Let cool on a wire rack 15 minutes. Unmold, and serve warm.
Reviews (7)
Add Rating & Review 62 Ratings 5 star values: 17 4 star values: 16 3 star values: 19 2 star values: 9 1 star values: 1
Reviews (7)
Add Rating & Review 62 Ratings 5 star values: 17 4 star values: 16 3 star values: 19 2 star values: 9 1 star values: 1
Add Rating & Review
62 Ratings 5 star values: 17 4 star values: 16 3 star values: 19 2 star values: 9 1 star values: 1
62 Ratings 5 star values: 17 4 star values: 16 3 star values: 19 2 star values: 9 1 star values: 1
62 Ratings 5 star values: 17 4 star values: 16 3 star values: 19 2 star values: 9 1 star values: 1
5 star values: 17 4 star values: 16 3 star values: 19 2 star values: 9 1 star values: 1
Martha Stewart Member Rating: Unrated 03/20/2015 Love this recipe, would like to know how long to leave buttered cast iron pot in the oven for pre-heating? Martha Stewart Member Rating: Unrated 11/01/2014 This is really good - used a cast iron skillet because other reviews suggested it might overflow the pan - also it was fun to do. We had it with chili and it was a nice way to balance the spicy flavors. I have made it before and will definitely make it again. Martha Stewart Member Rating: Unrated 11/14/2010 Just made this tonight. Its like a wonderful cross between cornbread and creamed corn. It is nice as is, but could also be made sweeter with a drizzle of honey, or spicy with a helping of jalape?ɬ Martha Stewart Member Rating: Unrated 11/13/2010 I have done this recipe a number of times directly from Cunningham's "The Breakfast Book," which is an old classic cookbook. The pan size Stewart's version requires is too small, I use an 8x8 with a depth of about 3 inches. Somehow the cream will disperse through the batter while baking. I've successfully substituted low-fat buttermilk for the cream. Also for an extra added foil to the sweentess, I have drizzled a tart-sugary lemon sauce over the top just before serving Martha Stewart Member Rating: Unrated 11/11/2010 Warning: put a baking sheet under your baking pan! (either directly under or on the rack below). I just put mine in the oven, and I forgot to do this, now the floor of my oven is covered in heavy cream. I bet the cornbread will taste good, but not sure how I'm gonna clean my oven now! Martha should have warned us about this on the show, but then again maybe its common sense :( Martha Stewart Member Rating: Unrated 07/25/2010 My mom makes this at least once a summer, and it's so good. Not a "traditional" corn bread, but supper moist and rich without being heavy. The fresh corn kernels make it really special. I was really skeptical about the whole "custard" thing the first time she made it, but it really works. Just pour the cream into the center. It basically invades the rest of the bread and forms a layer of deliciousness. Can't really describe it, since I haven't had it since last summer, but yum! Martha Stewart Member Rating: Unrated 01/26/2009 has anyone made this? does it really have a custard filling? how exactly does the cream distribute/ cook up? Thanks!Martha Stewart Member
Rating: Unrated 03/20/2015
Love this recipe, would like to know how long to leave buttered cast iron pot in the oven for pre-heating?
Rating: Unrated
Rating: Unrated 11/01/2014
This is really good - used a cast iron skillet because other reviews suggested it might overflow the pan - also it was fun to do. We had it with chili and it was a nice way to balance the spicy flavors. I have made it before and will definitely make it again.
Rating: Unrated 11/14/2010
Just made this tonight. Its like a wonderful cross between cornbread and creamed corn. It is nice as is, but could also be made sweeter with a drizzle of honey, or spicy with a helping of jalape?ɬ
Rating: Unrated 11/13/2010
I have done this recipe a number of times directly from Cunningham’s “The Breakfast Book,” which is an old classic cookbook. The pan size Stewart’s version requires is too small, I use an 8x8 with a depth of about 3 inches. Somehow the cream will disperse through the batter while baking. I’ve successfully substituted low-fat buttermilk for the cream. Also for an extra added foil to the sweentess, I have drizzled a tart-sugary lemon sauce over the top just before serving
Rating: Unrated 11/11/2010
Warning: put a baking sheet under your baking pan! (either directly under or on the rack below). I just put mine in the oven, and I forgot to do this, now the floor of my oven is covered in heavy cream. I bet the cornbread will taste good, but not sure how I’m gonna clean my oven now! Martha should have warned us about this on the show, but then again maybe its common sense :(
Rating: Unrated 07/25/2010
My mom makes this at least once a summer, and it’s so good. Not a “traditional” corn bread, but supper moist and rich without being heavy. The fresh corn kernels make it really special. I was really skeptical about the whole “custard” thing the first time she made it, but it really works. Just pour the cream into the center. It basically invades the rest of the bread and forms a layer of deliciousness. Can’t really describe it, since I haven’t had it since last summer, but yum!
Rating: Unrated 01/26/2009
has anyone made this? does it really have a custard filling? how exactly does the cream distribute/ cook up? Thanks!
All Reviews for Marion Cunningham’s Custard-Filled Cornbread
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Marion Cunningham’s Custard-Filled Cornbread
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
