Custard Filled Corn Bread #703 10/04

Categories:
breads, low country, New 2004

2 large eggs
3 tablespoon Butter; melted
3 tablespoon Sugar
1/2 teaspoon Salt
2 cups milk
1 1/2 tablespoon white vinegar
1 cup flour
3/4 cup yellow cornmeal
1 teaspoon baking powder
1/2 teaspoon baking soda
1 cup whipping cream

Butter an 8" square baking dish. Place in a preheated 350°F oven and let dish get hot while making batter. Meanwhile, beat eggs and melted butter until well blended. Add sugar, salt, milk, and vinegar: beat well. Into a bowl, mix together flour, cornmeal, baking powder, and baking soda. Add to egg mixture, Mix just until batter is smooth with no lumps. Pour batter into heated dish, then pour cream into center of batter. Do not stir. Bake at 350 for 1 hour or until lightly browned. Serve warm. When corn bread is done, a creamy, barely set custard will have formed inside. Serve this with some beans poured over top perhaps.