Custard Cornbread

Like magic, this moist buttermilk cornbread makes its own custard-like filling. It’s a fairly sweet cornbread, and even with the soft custard layer in the center, it is firm and slices nicely. Use butter or bacon drippings for the pan and take your time pouring the milk over the batter. If you aren’t a fan of dry unsweetened cornbread, this one is for you!

Preparation Notes

• Put the butter in the baking pan or skillet and place it in the oven. Set the oven to preheat to 350 F. When the butter has melted and begins to sizzle, remove the pan to a rack.
• In a large mixing bowl, whisk the cornmeal with the flour, sugar, baking soda, and salt.
• In a smaller bowl, whisk 1 cup of the milk with the buttermilk and eggs. Set the remaining 1 cup of milk aside.
• Make a well in the center of the dry ingredients; add the wet mixture and whisk to make a smooth batter.
• Pour the batter into the prepared pan, then slowly pour the remaining cup of milk over the top of the batter.
• Place the pan in the oven and bake until browned and firm. Start checking for doneness after 35 minutes.

Variations

• If you don’t have buttermilk on hand, you can use soured milk. Put 1 tablespoon of white vinegar in a measuring cup for liquids. Add enough milk to come to the 1-cup line, or 7 1/2 ounces if you weigh your ingredients.
• Feel free to cut back on the sugar if you prefer a less sweet cornbread.

How To Store and Reheat Custard Cornbread

• Refrigerate leftover custard cornbread in an airtight container and eat within 4 to 5 days.
• Place chilled slices on a microwave-safe plate, cover with a paper towel, and microwave for about 40 to 60 seconds.

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