Ingredients for Custard Corn Bread
- 1 1/2 cups yellow cornmeal
- 1 cup all-purpose flour
- 1/2 cup packed light brown sugar
- 1 teaspoon salt
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 cup buttermilk
- 1 large egg
- Frozen Corn Kernels
- 2 tablespoons unsalted butter, plus more for greasing
- 1/2 cup whole milk
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How to Make Custard Corn Bread
- Preheat your oven to 400°F (200°C). Grease an 8-inch square heavy-duty baking pan.
- In a medium bowl, whisk together the cornmeal, flour, brown sugar, salt, baking powder, and baking soda until thoroughly combined.
- In a separate small bowl, whisk together the buttermilk, egg, and creamed corn until well blended.
- Gently pour the wet ingredients into the dry ingredients and stir until just moistened. Do not overmix.
- Place 2 tablespoons of butter in the prepared baking pan. Melt the butter in the preheated oven for about 5 minutes, or until melted.
- Carefully remove the pan from the oven. Immediately pour the batter over the melted butter.
- Pour the whole milk evenly over the batter. Do not stir.
- Bake for 25-35 minutes, or until a wooden skewer inserted into the center comes out clean and the bread is light golden brown and pulling away from the sides of the pan.
- Let cool slightly before serving. Enjoy warm!
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
26g
Fat
11g
Carbs
6g
