This is an amazing corn bread which bakes a creamy, barely set custard layer of filling in the center. If you like your cornbread a touch on the sweeter side, please don’t hesitate to add a touch more sugar. That’s the way we like it best 😉 I discovered this recipe in The Best of Virginia Farms Cookbook. I hope you will enjoy it!
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.
