Moist Southern Custard Cornbread

moist cornbread
Lew Robertson/Digital Vision/Getty Images
  • 58 mins
  • Prep: 10 mins,
  • Cook: 48 mins
  • Yield: Serves 8
Ratings (7)

This buttermilk cornbread comes out with a moist, custard-like filling in the center, a nice change from the typical cornbread.

What You'll Need

  • 1 1/2 tablespoons butter
  • 1/3 cup all-purpose flour
  • 1 1/2 cups cornmeal measuring
  • 1 teaspoon baking soda
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 large eggs
  • 1 cup buttermilk
  • 2 cups whole milk, divided

How to Make It

  1. Preheat oven to 350°.
  2. Put the butter in a 9-inch cast-iron skillet or 9-inch square baking pan and heat in the oven or on the stovetop until the pan is hot and the butter is melted but not browned.
  3. Meanwhile, sift the flour, cornmeal, baking soda, baking powder, and salt into a mixing bowl. Whisk together the eggs, buttermilk, and1 cup of the whole milk. Stir into the dry ingredients until well blended.
  1. Pour the batter into the hot pan. Carefully pour the remaining 1 cup whole milk evenly over the top of the batter; do not stir. Place the skillet in the oven and bake for about 45 to 50 minutes, or until cornbread is set and baked through.

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