A Homemade Life: Custard Filled Corn Bread

Happy October everyone!  My Octobers are always jammed full as I try to fit all my fall favorites into the month.  And balance them between the millions of birthday parties we usually are attending (only 3 this year since Superkid had his party in September!)

There's trick or treating, visiting pumpkin patches, drinking apple cider, Halloween events, and of course, we start every fall off with apple picking.

L&O was the one who first introduced us to apple picking in Julian, so I always turn to her first when planning an outing.  Even when I invite her I still feel like I'm crashing on their traditions!  But it's always fun for Thatkid to have a friend there.

 This year BA joined us also.  It was his first time apple picking, but he quickly got the hang of it.

 

The boys had a great time running around the orchard, filling their bags, and eating enough apples to make lunch a non-issue.

Apples are one of my favorite fall foods.  Apples and pumpkins.  Apples and pumpkins and chili.  Apples and pumpkins and chili and cornbread.  Cornbread is just a quintessential fall food for me, and it really couldn't be easier to make.  It's pretty much a quick bread - just mix the ingredients, pour into a pan, and cook.  My secret ingredient is drizzling honey all over before baking.  This recipe subs in cream for the honey.  Which has a very interesting result - it creates a custard layer in the corn bread, and also prevents the cornbread from drying out.  It's the perfect complement to chili!

Custard Filled Corn Bread (From A Homemade Life)

3 Tbsp butter

1 cup flour

3/4 cup yellow cornmeal

1 tsp baking powder

1/2 tsp baking soda

2 eggs

3 Tbsp sugar

1/2 tsp salt

2 cups milk

1 1/2 Tbsp distilled vinegar

1 cup heavy cream

maple syrup

1. Preheat oven to 350.   Butter an 8-inch square or 9-inch round pan.  Put the buttered dish in the oven to warm while you mix the batter.
2. In a large, microwaveable bowl, melt the butter in the microwave. Cool slightly.
3. Meanwhile in a small bowl, whisk together the flour, cornmeal, baking powder, and baking soda.
4. When the butter has cooled a bit, add the eggs and whisk to blend well.
5. Then add the sugar, salt, milk, and vinegar and whisk well again.
6. Whisking constantly, add the flour mixture.  Mix until the batter is smooth and no lumps are visible.
7. Remove the heated pan form the oven, and pour in the batter.  
8. Then pour the cream into the center of the batter.  Do not stir.  Carefully slide the pan back into the oven, taking care not to knock it, and bake until golden brown on top, 50 minutes to 1 hour.  Serve warm, with maple syrup.