Custard Filled Corn Bread

(recipe Molly Wizenburg)

• 3 tablespoons unsalted butter
• 1 cup all purpose flour
• 3/4 cup yellow cornmeal, medium ground
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 2 large eggs
• 3 tablespoons sugar
• 1/2 teaspoon salt
• 2 cups whole milk
• 1 1/2 tablespoons distilled vinegar
• 1 cup heavy cream
• Pure maple syrup, for serving

Preheat the oven to 350 degrees. Butter an 8 inch square pan. Put the buttered dish in the oven to warm while you make the batter.

In a large microwavable bowl, melt the butter in the microwave. Cool slightly.

In a small bowl, whisk together the flour, cornmeal, baking powder, and baking soda.

When the butter has cooled a bit, add the eggs and whisk to blend well. Then add the sugar, salt, milk and vinegar and whisk well again.  Whisking constantly, add the flour mixture. Mix until batter is smooth and no lumps are visible.

Remove the heated pan from the oven, and pour in the batter.  Then pour the cream into the center of the batter. Do not stir. Carefully slide the pan back into the oven, taking care not to knock, and baked until golden brown on top, 50 minutes to 1 hour.  Serve warm, with maple syrup.