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Custard cornbread is a cozy, old-timey recipe that surprises everyone the first time they try it. As it bakes, the batter gently separates into a tender cornbread layer with a creamy, custard-like center — no special technique required. It’s the perfect sweet side dish for chili, beans, or anything barbecue.
Because it uses simple pantry staples like cornmeal, milk, and buttermilk, this cornbread comes together in minutes. The oven does all the work, creating that signature soft custard layer your family will absolutely request again and again.
It’s a fairly sweet cornbread, and even with the soft custard layer in the center, it is firm and slices nicely.
What You’ll Like About This Dish
Custard center. A creamy layer forms naturally while baking — no extra steps needed.
Slightly sweet. Sugar enhances the flavor without making it dessert-like.
Comforting texture. Moist, tender cornbread with a soft middle and golden top.
Perfect side. Ideal with chili, ribs, beans, or holiday ham.
Ingredient Notes
- Cornmeal – Use regular yellow cornmeal; fine or medium grind both work.
- Flour – Adds structure so the custard forms properly instead of sinking.
- Sugar – Sweetens lightly and deepens browning.
- Baking soda – Reacts with buttermilk for lift.
- Salt – Balances sweetness and enhances corn flavor.
- Milk – Divided; part goes into the batter and the rest creates the custard layer.
- Buttermilk – Adds tang and helps the bread rise.
- Eggs – Bind the batter and help set the custard.
- Butter or bacon drippings – Melted in the pan for flavor and a crisp golden edge.
Steps to Make Custard Cornbread
- Heat the oven to 350°F. Place butter or drippings in a 9-inch square pan or 10-inch cast-iron skillet and heat until melted and sizzling.
- Combine cornmeal, flour, sugar, baking soda, and salt in a large bowl.
- In another bowl, whisk 1 cup of milk with the buttermilk and eggs.
- Mix wet and dry ingredients to form a smooth batter.
- Pour the batter into the hot pan, then slowly pour the remaining 1 cup of milk over the top.
- Bake 35–45 minutes, until golden and the center feels firm.
Tips
- Use a preheated skillet for the best crust.
- Pour the final cup of milk slowly so it sinks rather than splashes.
- Let the cornbread cool 10–15 minutes to allow the custard to set.
Recipe Variations
- Add spices. A pinch of nutmeg or cinnamon adds warmth.
- Corn kernel version. Stir in ½ cup drained corn kernels for texture.
- Honey-sweetened. Replace part of the sugar with 2–3 tablespoons of honey.
- Savory twist. Reduce sugar to 2 tablespoons and add green onions or chopped hot or mild chile peppers.
Serving Suggestions
- Serve warm with butter or honey.
- Pair with chili, pulled pork, or barbecue chicken.
- Add to holiday spreads with ham, turkey, or baked beans.
- Choose to cut in squares or wedges depending on your pan.
How to Store
Refrigerate: Store leftovers covered for up to 3 days. Reheat gently in the oven.
Freeze: Wrap tightly and freeze up to 2 months. Thaw and warm before serving.
Custard Cornbread
Ingredients
For the Batter
- 2 tbsp butter or bacon drippings
- 1 ½ cups cornmeal
- ½ cup all-purpose flour
- ½ cup granulated sugar
- 1 tsp baking soda
- 1 tsp salt
- 1 cup milk
- 1 cup buttermilk
- 2 large eggs
For the Topping/Custard Layer
- 1 cup milk
Recommended Equipment
Instructions
- Heat the oven to 350°F. Put the butter or drippings in a 9-inch square baking pan or a 10-inch iron skillet, then place it in the oven. When the fat is melted and sizzling, carefully remove the pan or skillet to a rack.2 tbsp butter or bacon drippings
- Meanwhile, combine the cornmeal, flour, sugar, baking soda, and salt in a large mixing bowl; whisk to blend.1 1/2 cups cornmeal | 1/2 cup all-purpose flour | 1/2 cup granulated sugar | 1 tsp baking soda | 1 tsp salt
- In a separate bowl, whisk 1 cup of milk with the buttermilk and eggs until smooth and well-blended.1 cup buttermilk | 2 large eggs | 1 cup milk
- With a whisk or electric mixer, combine the wet and dry ingredients to make a smooth batter.
- Pour the batter into the prepared pan or skillet, then slowly pour the remaining 1 cup of milk over the batter.1 cup milk
- Bake the custard-filled cornbread for 35 to 45 minutes, until the top is golden brown and the center is firm to the touch. Cool completely in the pan on a rack before slicing.
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
