*  Exported from  MasterCook  *
 
                          CUSTARD-FILLED CORNBREAD
 
 Recipe By     : BAKERS' DOZEN (MARION CUNNINGHAM) SHOW #BD1A03
 Serving Size  : 1    Preparation Time :0:00
 Categories    :
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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
 
 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.
 Yield: 1 8-inch square loaf
 
 
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