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Custard Filled Cornbread

This was a very popular recipe in the 1930s.

2 eggs
3 tablespoons butter, melted and cooled
4 tablespoons granulated sugar
1/2 teaspoon salt
2 cups milk
1 1/2 tablespoons white vinegar
1 cup all-purpose flour
3/4 cup yellow cornmeal
1 teaspoon baking powder
1/2 teaspoon baking soda
1 cup heavy cream

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

Put the eggs in a mixing bowl and add the cooled melted butter. Beat until the mixture is well blended. Add the sugar, salt, milk, and vinegar and beat well.

Sift into a bowl or stir together in a bowl the flour, cornmeal, baking powder, and baking soda and add to the egg mixture. Mix just until the batter is smooth and no lumps appear.

Pour the batter into the heated pan, then pour the cream into the center of the batter - DON'T STIR! Bake for 1 hour, or until lightly browned.

Serve warm.

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