Recipe: Custard Cornbread

CUSTARD CORNBREAD

2 tablespoons butter
1/2 cup all-purpose flour (or unbleached white flour), sifted
3/4 cup yellow cornmeal
2 1/3 tablespoons light brown sugar
1 teaspoon baking powder
1/2 teaspoon salt
1 egg
1 1/2 cups milk

Preheat oven to 400 degrees F. Grease an 8-inch square baking dish.

Melt butter over hot water.

Combine the sifted flour, cornmeal, brown sugar, baking powder, and salt, and sift again.

Beat the egg lightly. Add 1 cup of the milk and the melted butter to the egg and stir well. Blend the liquids into the flour and cornmeal mixture thoroughly. The result will be a very thin batter.

Pour the batter into prepared baking dish. Spoon the remaining 1/2 cup of milk over the batter so that it floats on top.

Bake in a preheated 400 degrees F oven for 20 minutes. Remove for oven, cut into squares while hot, and serve immediately.

Servings: 8
Source: New York Times Bread & Soup Cookbook by Yvonne Young Tarr