Custard Filled Cornbread Food

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MARION CUNNINGHAM'S CUSTARD-FILLED CORNBREAD

2010-12-29



Marion Cunningham's Custard-Filled Cornbread image

This cornbread-with its flecks of fresh corn kernels, crunchy edges, and custardy middle-has been adapted from a recipe by Marion Cunningham, author of Lost Recipes.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Number Of Ingredients 12

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

Steps:

  • 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.

CUSTARD-FILLED CORNBREAD

2014-12-30



Custard-Filled Cornbread image

This custard-filled cornbread is an updated take on a flavorful classic. Serve it as a side dish or in place of bread at the dinner table-you won't be disappointed. It's satisfying, sweet, and deliciously creamy.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Yield Serves 8 to 10

Number Of Ingredients 12

Ingredients:

  • 2 cups all-purpose flour
  • 3/4 cup yellow cornmeal
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 3 tablespoons unsalted butter, melted and cooled, plus more for skillet
  • 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

Steps:

  • Preheat oven to 350 degrees. Whisk flour, cornmeal, baking powder, and baking soda in a medium bowl; set aside. Generously butter a 10-inch cast-iron skillet, and place in the oven to preheat.
  • Whisk eggs and melted 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, 35 to 40 minutes. Let cool on a wire rack 15 minutes. Serve warm.

CHEF JOHN'S CREAMY CORN CUSTARD

2022-06-22



Chef John's Creamy Corn Custard image

Corn custard is a wonderful side dish for all kinds of meats. Since it is so soft and light, texturally, it makes a great foil for things like barbecue pork, grilled steaks, and fried fish.

Provided by Chef John

Categories     Side Dish     Vegetables     Corn

Time 1h

Yield 6

Number Of Ingredients 8

Ingredients:

  • 1 tablespoon butter, or as needed, divided
  • 2 cups corn
  • 1 ½ cups heavy whipping cream
  • 1 ¼ teaspoons salt
  • 1 pinch cayenne pepper
  • ½ cup cold milk
  • 3 egg yolks
  • 2 eggs

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Butter six 6-ounce glass or ceramic ramekins. Set ramekins into a 2-inch deep baking dish.
  • Place corn into a large saucepan and stir in cream, salt, and cayenne pepper. Bring to a simmer and remove from heat; stir in milk.
  • Transfer corn mixture to a blender and pulse several times to get the mixture moving. Blend on high speed until smooth and creamy.
  • Whisk egg yolks with eggs until smooth in a mixing bowl. Slowly whisk about 1/4 cup hot corn mixture into eggs until the corn mixture is incorporated. Repeat several times more until all the corn mixture is combined with eggs.
  • Divide corn mixture equally into the 6 ramekins. Pour hot tap water into the baking dish to come about halfway up the sides of the ramekins.
  • Bake in the preheated oven until custards are just set, 30 to 35 minutes. Let custards cool for about 10 minutes before serving in ramekins or unmolding onto serving plates. To unmold, insert a knife between the custard and the ramekin, go around the edge with knife to loosen, and turn over onto a plate to unmold.

Nutrition Facts : Calories 330.8 calories, Carbohydrate 14.4 g, Cholesterol 252.7 mg, Fat 28.6 g, Fiber 1.3 g, Protein 7 g, SaturatedFat 16.6 g, Sodium 558 mg, Sugar 3 g

Top Asked Questions

  1. What is custard-filled cornbread?
    This custard-filled cornbread is an updated take on a flavorful classic. Serve it as a side dish or in place of bread at the dinner table—you won't be disappointed. It's satisfying, sweet, and deliciously creamy. Pouring a cup of heavy cream into the middle of the batter gives this cornbread its rich, custardy center.
  2. How do you make the perfect cornbread?
    Preheat oven to 350 degrees. Whisk flour, cornmeal, baking powder, and baking soda in a medium bowl; set aside. Generously butter a 10-inch cast-iron skillet, and place in the oven to preheat. Whisk eggs and melted butter in a large bowl. Whisk in sugar, salt, milk, and vinegar. Add flour mixture, and whisk until just smooth. Stir in corn kernels.
  3. What is corn custard and what does it taste like?
    Corn custard is a wonderful side dish for all kinds of meats. Since it is so soft and light, texturally, it makes a great foil for things like barbecue pork, grilled steaks, and fried fish. See how to make creamy corn custard. Read the full recipe after the video. Preheat oven to 325 degrees F (165 degrees C).
  4. How do you make corn and egg custard mix?
    Blend on high speed until smooth and creamy. Whisk egg yolks with eggs until smooth in a mixing bowl. Slowly whisk about 1/4 cup hot corn mixture into eggs until the corn mixture is incorporated. Repeat several times more until all the corn mixture is combined with eggs.

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