Custard-Filled Cornbread

This side dish is my most requested "must have" dish every year. I'm including two pics from last year's Thanksgiving: one of the finished cornbread and another close up shot of my Thanksgiving plate with a little slice 'o heaven.

1 cup all-purpose flour

¾ cup yellow cornmeal

1 teaspoon baking powder

½ teaspoon baking soda

2 eggs

3 tablespoons butter, melted

3 tablespoons sugar

½ teaspoon salt

2 cups milk, warmed or at room temperature

1½ tablespoons white vinegar

1 cup heavy cream, warmed or at room temperature

Preheat the oven to 350° degrees.

Butter an 8-inch square or a round casserole baking dish, and place it in the hot oven while preparing the batter.

Stir together the flour, cornmeal, baking powder and baking soda.

In a mixing bowl, beat the eggs and the melted butter until well-blended. Add the sugar, salt, milk and vinegar and beat well. Stir the dry ingredients into the egg mixture just until the batter is smooth.

Pour the batter into the heated dish. Pour the heavy cream into the center of the batter. Do not stir. Check the cornbread after 45 minutes. It is done when the top becomes lightly browned.

Thanksgiving plate closeup. Cornbread is on the top left.
See the custard glistening in the center of the cornbread?
Ooo la la!

Serve warm.

Yield: 1 cornbread casserole