CUSTARD CORN BREAD RECIPES

Name: Custard Cornbread
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 6-9 serving(s)
Ingredients: 2 tablespoons butter; 1 1/3 cups yellow cornmeal; 1/3 cup flour, sifted; 2 tablespoons sugar; 1 teaspoon baking soda; 1 teaspoon salt; 2 cups milk; 2 eggs; 1 cup buttermilk

CUSTARD CORNBREAD RECIPE - FOOD.COM

Custard Cornbread Recipe - Food.com image

My grandma Lorraine Stromgren would listen to WCCO Radio's Joyce Lamont as she broadcasted a daily recipe. My grandma would sit by the radio with pencil in hand to write down those recipe favorites! A cookbook was published in 1979 after 10 years of recipes being broadcasted. Of over 2,000 recipes that had been broadcasted, the cookbook has the recipes that were the listeners' favorites.

Total Time 50 minutes

Prep Time 15 minutes

Cook Time 35 minutes

Yield 6-9 serving(s)

Number Of Ingredients 9

Ingredients

2 tablespoons butter
1 1/3 cups yellow cornmeal
1/3 cup flour, sifted
2 tablespoons sugar
1 teaspoon baking soda
1 teaspoon salt
2 cups milk
2 eggs
1 cup buttermilk

Steps:

Preheat oven to 400 degrees.
Put butter in a 9-inch square baking pan, and heat in the oven until butter melts.
Sift cornmeal with flour, sugar, baking soda and salt.
Beat in 1 cup milk, eggs and buttermilk.
Pour batter over melted butter in baking pan.
Pour 1 cup of milk carefully over the top of the batter- DO NOT STIR.
Bake for 35 minutes, or until bread is golden brown.

Nutrition Facts : Calories 265.8, FatContent 9.8, SaturatedFatContent 5.2, CholesterolContent 85.2, SodiumContent 747.2, CarbohydrateContent 36.2, FiberContent 2.2, SugarContent 6.4, ProteinContent 9.1

CUSTARD CORN BREAD RECIPE - FOOD.COM

Custard Corn Bread Recipe - Food.com image

Make and share this Custard Corn Bread recipe from Food.com.

Total Time 35 minutes

Prep Time 10 minutes

Cook Time 25 minutes

Yield 9 serving(s)

Number Of Ingredients 11

Ingredients

3/4 cup cornmeal
1/4 cup flour
3 tablespoons brown sugar
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 cup buttermilk
1 egg
1/2 cup frozen corn kernels, thawed
2 tablespoons butter
1/2 cup whole milk

Steps:

Preheat oven to 400 degrees F.
In medium bowl, combine cornmeal, flour, brown sugar, salt, baking powder, and baking soda and mix well.
In small bowl, combine buttermilk, egg and corn and beat until combined.
Add to flour mixture and stir just until dry ingredients are moistened.
Place butter in a heavy duty 8-inch square baking pan and melt butter in hot oven for about 5 minutes.
Remove pan from oven and immediately pour batter over butter.
Pour whole milk over batter.
Do not stir.
Bake for 25-35 minutes or until bread is light golden brown and begins to pull away from sides of pan.
Serve hot.

Nutrition Facts : Calories 125.3, FatContent 4.3, SaturatedFatContent 2.3, CholesterolContent 32.7, SodiumContent 285, CarbohydrateContent 19, FiberContent 1, SugarContent 6.6, ProteinContent 3.5

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