Custard-filled corned bread

Custard-filled corned bread

2 eggs

3 tablespoons butter, melted

3 tablespoons sugar

1/2 teaspoon salt

2 cups powered-milk (warm)

1 1/2 tablespoons white vinegar

1 cup all-purpose flour

3/4 yellow cornmeal

1 teaspoon baking powder

1/2 teaspoon baking soda

1 cup heavy cream

1. Preheat the oven to 350 F. Butter an 8-inch square baking dish or pan that is about 2 inches deep. Put the buttered dish or pan in the oven the let it get hot while you mix the batter.

2. Put the eggs in a mixing bowl and beat until the mixture is well blended.

3. Melt the butter in the milk. Add sugar, vinegar, and salt, Pour into eggs and blend.

4. Sift flour, cornmeal, baking powder, and baking soda into the egg mixture. Mix just until the batter is smooth and no lumps appear.

5. Pour the batter into the heated dish, then pour the cream into the center of the batter—don’t stir.

6. Bake 40 minutes, or until lightly browned. Serve warm

Replace heavy cream with water. Add the water in step 5.

1 cup heavy cream = 3/4 cup slim milk and 1/3 cup butter.