Heirloom Meals: Savoring Yesterday's Traditions Today

Custard Cornbread

Custard Cornbread


2 eggs
1/2 cup sugar
1 cup sweet milk
1 1/2 cups corn meal
1/2 cup flour
1 cup sour milk
1 tsp soda
1/4 tsp salt
2 Tbsp melted butter
1/2 cup sweet milk


Beat eggs, add sugar, sweet milk, then corn meal and flour.
Mix sour milk, soda, salt and add to the previous mixture.
Pour mixture into hot pan containing 2 Tbsp melted butter.
Then pour an extra 1/2 cup sweet milk into middle of mixture without stirring.
Bake 1/2 hour in moderate oven about 375 degrees.


Serves 8

Categories: Heirloom Recipes

Tags: corn bread, pudding, Heirloom Meals Radio