Custard Filled Cornbread

When the cornbread is baked, a creamy, barely set custard will have formed in the center and everyone will try to figure out how you got it there. Serve as a side dish, not a bread.


2  lg  eggs
3  Tbs  butter, melted
2  cups  milk
2  Tbs  sugar
1-1/2  Tbs  white vinegar
1  tsp  salt
1  cup  all-purpose flour
3/4  cup  yellow cornmeal
1  tsp  baking powder
1/2  tsp  baking soda
1  cup  corn kernels (from about 2 ears of corn)
1  cup  heavy cream

Preheat the oven to 350°.
Butter an 8-inch square baking dish or pan that is about 2-inches deep. Place the buttered dish or pan in the oven while you mix the batter.

Beat the eggs and melted butter in a large bowl until well blended. Add the milk, sugar, vinegar, and salt, and beat well. Whisk flour, cornmeal, baking powder, and baking soda in a medium bowl to blend. Add dry ingredients to the egg mixture. Mix just until smooth. Stir in the corn
kernels. Pour the batter into the heated dish, then pour the cream into the center of the batter, 
do not stir.

Bake until the top is lightly browned, and a toothpick inserted near the edge of the bread (not toward the custard in the center) comes out without wet batter attached, about 45 minutes. 
Serve warm.