Custard Cornbread Recipes

Steps:

• Preheat oven to 350 degrees. Whisk flour, cornmeal, baking powder, and baking soda in a medium bowl; set aside. Generously butter a 10-inch cast-iron skillet, and place in the oven to preheat.
• Whisk eggs and melted butter in a large bowl. Whisk in sugar, salt, milk, and vinegar. Add flour mixture, and whisk until just smooth. Stir in corn kernels.
• Transfer batter to heated pan. Pour cream into center of batter; do not stir. Bake until pale golden brown and set, 35 to 40 minutes. Let cool on a wire rack 15 minutes. Serve warm.

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.

Steps:

• Butter an 8-inch baking dish and place it in the oven.
• Preheat oven to 350 degrees F and let the dish get hot while mixing the batter.
• Beat the eggs with butter until well blended.
• Add sugar, salt, milk, and vinegar, beat well.
• In another bowl, sift together the flour, cornmeal, baking powder, and baking soda.
• Add to egg mixture.
• Mix just until the batter is smooth.
• Pour into heated dish, then pour cream into the center of the batter.
• DO NOT STIR.
• Place in oven and bake 45-55 minutes, or until lightly browned.
• Serve warm.
• Makes 9 servings.

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.

Steps:

• Melt 2 tablespoons butter in a large nonstick skillet over medium-high heat. Add the poblanos and bell pepper and cook, stirring occasionally, until tender and browned in spots, about 5 minutes. Add the scallion whites, thyme, 1 teaspoon salt and a few grinds of pepper and cook, stirring, until the scallions are tender, 1 to 2 minutes. Set aside to cool slightly.
• Make the custard: Whisk the eggs, chicken broth, half-and-half, 1 teaspoon salt and a few grinds of pepper in a large bowl. Add the creamed corn, bread cubes, 2 cups cheese, the scallion greens and poblano mixture; toss gently until combined. Let sit until the bread is soaked, at least 30 minutes.
• Preheat the oven to 350˚. Butter a 3-quart baking dish. Transfer the stuffing to the prepared dish. Sprinkle with the remaining 1/2 cup cheese and dot with the remaining 2 tablespoons butter.
• Bake the stuffing until the custard is set and the top is browned, about 1 hour. Let cool at least 20 minutes before serving.

Steps:

• Preheat the oven to 350 degrees.
• Butter an 8-inch square baking dish, and place it in the hot oven while you prepare the batter.
• Sift or stir together the flour, cornmeal, baking powder and baking soda.
• In a mixing bowl, beat the eggs and the melted butter until well-blended. Add the sugar, salt, milk and vinegar and beat well. Stir the dry ingredients into the egg mixture just until the batter is smooth.
• Pour the batter into the heated dish. Pour the heavy cream into the center of the batter. Do not stir. Check the cornbread after 45 minutes. It is done when the top becomes lightly browned.
• Serve warm.

Steps:

• Preheat the oven to 400 degrees F and generously butter a 2-quart baking dish.
• Add the butter to a medium saucepan and melt over medium-high heat. Once melted, add the garlic and stir until the garlic becomes fragrant and the butter begins to bubble, about 1 minute. Pour in the half-and-half and buttermilk. Add the cornmeal, sugar and salt and cook, whisking continuously, until the mixture begins to thicken, about 6 minutes. Remove from the heat and set aside to cool slightly.
• Once the mixture is no longer piping hot, whisk in the eggs, baking powder, baking soda and thyme. Transfer the mixture to the prepared baking dish and bake until the top is golden brown but the center is still slightly soft and jiggly, about 35 minutes. Serve warm.

Steps:

• Preheat oven to 425 degrees.
• Place a 10-inch cast iron skillet into the oven.
• In a bowl, combine the cornmeal, salt, sugar, baking powder, and baking soda. Whisk together to combine well.
• In a large bowl, combine the buttermilk, eggs, and creamed corn, whisking together to combine thoroughly. Add the dry ingredients to the buttermilk mixture and stir to combine. If the batter will not pour, add more buttermilk to the batter.
• Swirl the canola oil in the hot cast iron skillet. Pour the batter into the skillet. Bake until the cornbread is golden brown and springs back upon the touch, about 20 minutes.

Steps:

• Preheat the oven to 350°F Butter an 8-inch square pan that is about 2-inches deep. Place the buttered dish or pan in the oven while you mix the batter.
• Beat the eggs and melted butter in a large bowl until well blended. Add the milk, sugar, vinegar, and salt and beat well. Whisk flour, cornmeal, baking powder and baking soda in a medium bowl to blend. Add dry ingredients to the egg mixture. Mix just until smooth. Sti in the corn kernels. Pour the batter into the heated dish, then pour the cream into the center of the batter, do not stir.
• Bake until the top is lightly browned, and a toothpick inserted near the edge of the bread (not toward the custard in the center) comes out without wet batter attached, about 45 minutes. Serve warm.

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Coat a 9x13-inch baking pan with cooking spray.
• Pour corn bread mix into a large bowl.
• Whisk milk and eggs together in a separate bowl and pour over the cornbread mix. Stir just enough so that all ingredients are incorporated. Pour in creamed corn and sugar. Stir gently until well incorporated, but do not overmix.
• Pour batter into the prepared baking pan. Melt butter in a microwave-safe bowl, about 30 seconds. Pour over the batter.
• Bake in the preheated oven until top is golden brown and a toothpick inserted into the center comes out clean, 30 to 40 minutes. Serve hot.

Steps:

• Cook and stir milk, vanilla extract, and butter in a saucepan over medium heat until simmering. Remove mixture from heat before it comes to a boil.
• Whisk eggs, sugar, and cornstarch together in a bowl until sugar dissolves.
• Set saucepan back over low heat. Pour in egg mixture slowly, whisking constantly, until custard thickens enough to coat the bottom of a spoon, 5 to 10 minutes.

Steps:

• Place cream, sugar and brown sugar in a small saucepan. Cook and stir over medium heat until sugars are dissolved. Cut corn from cobs; add corn to saucepan. Cook and stir over low heat for 5 minutes, stirring occasionally. Remove from heat; cover and let stand 10 minutes. Transfer corn mixture to a blender; cover and process until pureed. Strain through a fine-mesh strainer into a small bowl; set aside., In a large saucepan, sprinkle gelatin over cold water; let stand 1 minute. Heat and stir over low heat until gelatin is completely dissolved. Stir in milk and strained corn mixture. Pour into eight 4-oz. ramekins or custard cups. Refrigerate, covered, until set, 5 hours or overnight., In a small bowl, combine berries, lemon zest and juice. Sprinkle custards with raw sugar; top with berries and mint.

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Butter six 6-ounce glass or ceramic ramekins. Set ramekins into a 2-inch deep baking dish.
• Place corn into a large saucepan and stir in cream, salt, and cayenne pepper. Bring to a simmer and remove from heat; stir in milk.
• Transfer corn mixture to a blender and pulse several times to get the mixture moving. Blend on high speed until smooth and creamy.
• Whisk egg yolks with eggs until smooth in a mixing bowl. Slowly whisk about 1/4 cup hot corn mixture into eggs until the corn mixture is incorporated. Repeat several times more until all the corn mixture is combined with eggs.
• Divide corn mixture equally into the 6 ramekins. Pour hot tap water into the baking dish to come about halfway up the sides of the ramekins.
• Bake in the preheated oven until custards are just set, 30 to 35 minutes. Let custards cool for about 10 minutes before serving in ramekins or unmolding onto serving plates. To unmold, insert a knife between the custard and the ramekin, go around the edge with knife to loosen, and turn over onto a plate to unmold.

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Oil an 8-inch cast iron skillet. Heat in the preheated oven for 3 to 4 minutes.
• Whisk cornmeal, buttermilk, egg, oil, salt, baking powder, and baking soda together in a mixing bowl. Pour batter into the hot skillet.
• Bake in the preheated oven until golden brown, 20 to 25 minutes. Remove from the oven and transfer cornbread to a serving plate.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Whisk sugar, flour, cornmeal, baking powder, cornstarch, cinnamon, and nutmeg together in a bowl. Add coconut milk and evaporated milk; fill empty cans with water (totaling 26 fluid ounces) and add to mixture. Mix butter, egg, and vanilla extract into mixture and beat with an electric mixer until well mixed; pour into the prepared dish.
• Bake in the preheated oven until cornbread is cooked through and set, 1 hour 30 minutes.

Steps:

• Preheat oven to 350 degrees. Butter a 9-by-2-inch round baking pan, and place in the oven to preheat. Whisk flour, cornmeal, baking powder, and baking soda in a medium bowl; set aside.
• Whisk eggs and butter in a large bowl. Whisk in sugar, salt, milk, and vinegar. Add flour mixture, and whisk until just smooth. Stir in corn kernels.
• Transfer batter to heated pan. Pour cream into center of batter; do not stir. Bake until pale golden brown and set, about 50 minutes. Let cool on a wire rack 15 minutes. Unmold, and serve warm.