Print
Email
Add a photoServings: 6
Ingredients
- 2 x Large eggs
- 3 Tbsp. Butter, melted
- 3 Tbsp. Sugar
- 1/2 tsp Salt
- 2 c. Lowfat milk
- 1 1/2 Tbsp. White vinegar
- 1 c. All-purpose flour
- 1/4 c. Yellow cornmeal
- 1 tsp Baking pwdr
- 1/2 tsp Baking soda
- 1 c. Heavy cream
Directions
- Like magic, when the corn bread is done, a creamy, barely set custard will have formed inside. Serve with maple syrup.
- Preheat the oven to 350 deg. Butter an 8-inch square baking dish or possibly pan which is about 3-inches deep. Put the buttered dish in the oven and let it get warm while you make the batter. Put the Large eggs in a mixing bowl and add in the melted butter. Beat till the mix is well blended. Add in the sugar, salt, lowfat milk, and vinegar and beat well. Sift in a bowl or possibly stir together the flour, cornmeal, baking pwdr, and baking soda and add in to the egg mix.
- Mix just till the batter is smooth and no lumps appear. Pour the batter into the heated dish, then pour the cream into the center of the batter...don't stir. Bake for 1 hour, or possibly till lightly browned. Serve hot. Don't overbake.
Toolbox
Add the recipe to which day?
Adding to Planner
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 164g | |
| Recipe makes 6 servings | |
| Calories 303 | |
| Calories from Fat 140 | 46% |
| Total Fat 15.9g | 20% |
| Saturated Fat 9.32g | 37% |
| Trans Fat 0.0g | |
| Cholesterol 116mg | 39% |
| Sodium 617mg | 26% |
| Potassium 196mg | 6% |
| Total Carbs 32.22g | 9% |
| Dietary Fiber 0.8g | 3% |
| Sugars 10.86g | 7% |
| Protein 7.91g | 13% |
Advertisement
Advertisement
Leave a review or comment
Leave a review
Sign Up — Free Membership it's free!
Recently featured in
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
Or connect via:
