Believe it or not, this recipe actually comes from a cookbook titled, The Breakfast Book, by Marion Cunningham. The inspiration landed in my inbox last week from one of my favourite food blogs – Lottie + Doof and it’s cooking in the oven as I write this…
I can’t say I’ve ever made cornbread (always wanted to), and I’m mad for anything with custard. Almost like magic, a simple cornbread recipe combined with cream creates this deliciousness… the corn meal sinks to the bottom like heavy sand the cream wobbles delicately on top. I don’t quite understand how it happens, but it does.
I’ve just ordered The Breakfast Book from Amazon whiles waiting for the cornbread to cool. Apparently Marion was a champion for making breakfast an important gathering time, but sadly and all too often we’re too busy to come together for meals – this was all before we were all to tied to our i-Phones/Pads/Pods and other electronics. So her solution was this offering of recipes, a collection of her favourite homey classics that you can’t help but want to share with people. I think Marion and I would be good friends…
I’ve only managed to wait 10 minutes cooling time… I’ve snapped a few photos and now I’m going back for a seconds… oh dear, how many people did I promise a piece to at work tomorrow?!
It’s quite a savoury dish – lovely on its own, but that little dash of maple syrup at the end really makes it something special.
Custard-filled cornbread (The Breakfast Book by Marion Cunningham)
Serves: 8; Prep time: 10 minutes; Cook time: 1 hour
2 large eggs
3 Tbsp unsalted butter, melted
3 Tbsp sugar
1/2 tsp salt
2 cups full cream milk
1 1/2 Tbsp white vinegar
1 cup plain flour
3/4 cup yellow cornmeal
1 tsp baking powder
1/2 tsp baking soda
1 cup heavy cream
– Pre-heat oven at 190’C. Butter 9-inch round cake time, put it in the oven and let it get hot while you mix the batter.
– Put the eggs in a mixing bowl and add the melted butter. Beat until the mixture is well blended. Add the sugar, salt, milk and vinegar and beat well.
– In a medium bowl, stir together the flour, cornmeal, baking powder and baking soda.
– Add the flour mixture to the egg mixture , mix just until the batter is smooth and no lumps remain.
– Pour the batter into the heated dish, then pour the cream into the centre of the batter – don’t stir! Bake for 1 hour or until golden brown. Serve warm with maple syrup.