Custard-Filled Cornbread

Based on a recipe from The Breakfast Book by Marion Cunningham. This is an easy recipe, but it takes a long time to bake, so start early.

Serves 6.

• 3 eggs
• 3 tbsp melted butter
• 2 tbsp sugar
• ½ tsp salt
• 2 c milk
• 1 ½ tbsp white vinegar
• ½ c all-purpose flour
• ½ c whole wheat flour
• ¾ c yellow cornmeal
• 1 tsp baking powder
• ½ tsp baking soda
• 1 c heavy cream

Preheat oven to 350°F. Butter an 8-inch square baking dish that is at least 4 inches high. Put the dish in the oven to warm while you're preparing the batter. Don't put the dish directly on a pizza stone if you have one in your oven. This applies while baking the cornbread too.

Beat the eggs and butter in a mixer. Beat in the sugar, salt, milk, and vinegar. Combine the remaining dry ingredients and mix them in. Pour the batter into the baking dish. Carefully pour the cream into the center of the batter. Don't stir! The cream will form a layer just under the surface of the batter. Bake for a bit less than an hour or until lightly browned. Cool for 5 minutes or so before slicing.

The whole wheat seems to rise to the top, while the cornmeal falls to the bottom. The custard is in between.

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