Best 3 Marion Cunninghams Custard Filled Cornbread Recipes

Indulge in a delightful journey of flavors with Marion Cunningham's Custard-Filled Cornbread, a harmonious blend of sweet and savory textures. This iconic dish captivates the senses with its golden-brown crust, tender cornbread interior, and velvety custard filling. But that's not all; this article unveils a treasure trove of other delectable recipes that will tantalize your taste buds. From the classic Southern Cornbread Dressing to the rich and decadent Cornbread Pudding, each recipe offers a unique culinary experience. Whether you're a seasoned baker or just starting your culinary adventure, this article is your gateway to cornbread perfection.

Here are our top 3 tried and tested recipes!

CUSTARD FILLED CORNBREAD - IT'S MAGIC

Custard Filled Cornbread - it's Magic image

This is one of the best cornbread recipes I have ever tasted. When the cornbread is baked, a creamy, barely set custard will be just under the top crust and everyone will wonder how it got there. It is so good I figured I should share it here with you all. Enjoy- and be surprised!

Provided by Pat Duran

Categories Savory Breads

Time 1h5m

Number Of Ingredients 12

Ingredients

2 large eggs
3 Tbsp real butter, melted
2 c real milk
2 Tbsp granulated sugar
1 1/2 Tbsp white vinegar only
1 tsp salt
1 c all purpose flour
3/4 c yellow cornmeal
1 tsp baking powder
1/2 tsp baking soda
1 c whole corn from fresh , frozen or drained from a can
1 c heavy cream

Steps:

1. Preheat the oven to 350^. Butter a small cast iron or 8-inch round or square baking dish that is at least 2 inches deep. Place the buttered dish or pan in the oven while you mix the batter.
2. Beat the eggs and melted butter in a large bowl until well blended. Add the milk, sugar, vinegar and salt and beat well.
3. Whisk flour, cornmeal, baking powder and soda in a medium bowl blend well. Add this mixture to the egg mixture and with a spoon mix just until smooth. Stir in corn. (corn may be omitted , if desired- just won't be as corny-lol) Pour this batter into the heated dish, then pour the cream into the CENTER of the batter about an inch or so away from the edge slowly- DO NOT STIR IN.
4. Bake until the top is lightly browned, and a toothpick inserted near the EDGE of the bread (NOT the center)- comes out without wet batter attached, about 45 minutes. Serve warm! A great MAGICAL treat!

CUSTARD-FILLED CORNBREAD

Custard-Filled Cornbread image

Provided by Food Network

Categories dessert

Time 1h5m

Yield One 8-inch square loaf

Number Of Ingredients 11

Ingredients

1 cup all-purpose flour
3/4 cup yellow cornmeal
1 teaspoon baking powder
1/2 teaspoon baking soda
2 eggs
3 tablespoons butter, melted
3 tablespoons sugar
1/2 teaspoon salt
2 cups milk
1 1/2 tablespoons white vinegar
1 cup heavy cream

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.

CUSTARD-FILLED CORNBREAD

Custard-Filled Cornbread image

This custard-filled cornbread is an updated take on a flavorful classic. Serve it as a side dish or in place of bread at the dinner table-you won't be disappointed. It's satisfying, sweet, and deliciously creamy.

Provided by Martha Stewart

Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes

Yield Serves 8 to 10

Number Of Ingredients 12

Ingredients

2 cups all-purpose flour
3/4 cup yellow cornmeal
1 teaspoon baking powder
1/2 teaspoon baking soda
3 tablespoons unsalted butter, melted and cooled, plus more for skillet
2 large eggs
1/4 cup sugar
1 1/4 teaspoons salt
2 cups whole milk
1 tablespoon plus 1 1/2 teaspoons distilled white vinegar
1 cup fresh or thawed frozen corn kernels
1 cup heavy cream

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.

Tips:

Use fresh sweet corn for the best flavor. If using frozen corn, thaw it completely before using.
Do not overmix the batter. Overmixing will make the cornbread tough.
Bake the cornbread in a preheated oven. This will help it rise evenly.
Do not open the oven door during baking. This will cause the cornbread to fall.
Allow the cornbread to cool slightly before serving. This will make it easier to slice.
Serve the cornbread warm with butter, honey, or your favorite toppings.

Conclusion:

Marion Cunningham's Custard-Filled Cornbread is a delicious and easy-to-make recipe that is perfect for any occasion. The cornbread is moist and flavorful, and the custard filling is rich and creamy. This recipe is sure to be a hit with your family and friends.