custard filled cornbread
Custard Filled Cornbread This was a very popular recipe in the 1930s. 2 eggs 3 tablespoons butter, melted and cooled 4 tablespoons granulated sugar 1/2 teaspoon salt 2 cups milk
Ingredients
- 2eggs
- 3tablespoonbutter, melted and cooled
- 4tablespoongranulated sugar
- 1/2teaspoonsalt
- 2cupmilk
- 11/2 tablespoons white vinegar
- 1cupall-purpose flour
- 3/4cupyellow cornmeal
Directions
- 1
Custard Filled Cornbread This was a very popular recipe in the 1930s
- 2
2 eggs 3 tablespoons butter, melted and cooled 4 tablespoons granulated sugar 1/2 teaspoon salt 2 cups milk 1 1/2 tablespoons white vinegar
- 3
Butter an 8-inch square baking dish or pan that is at least 2 inches deep
- 4
Put the buttered pan in the oven and let it get hot while you mix the batter
- 5
Put the eggs in a mixing bowl and add the cooled melted butter
- 6
Beat until the mixture is well blended
- 7
Add the sugar, salt, milk, and vinegar and beat well
- 8
Sift into a bowl or stir together in a bowl the flour, cornmeal, baking powder, and baking soda and add to the egg mixture