Custard-filled cornbread from The Breakfast Book by Marion Cunningham

  • cornmeal
  • heavy cream
  • store-cupboard ingredients

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Yildiz100 on June 04, 2017

    Baked for 52 minutes. Maybe could have baked 2 minutes longer. This was easy and tasty, but I didn't love it. I expect some would. I love all things custard but the custardy part didn't stand out like I hoped. It was a bland and greasy since truly it is just heavy cream. I would try adding a touch of sugar to the heavy cream to see if that made it taste more like a true separate layer of custard.

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Reviews about this recipe

  • Lottie and Doof

    It is such a perfectly magical recipe that I hope you all give it a try. This is the type of recipe that makes us bakers feel like magical witches.

    Full review