Custard Cornbread

Custard Cornbread

* Diana Rattray

southernfood.about.com

1 1/2 c. cornmeal

1/2 c. all-purpose flour

1/2 c. sugar

1 c. milk

1 c. buttermilk

2 eggs

1 tsp. baking soda

1 tsp. salt

2 tbsp. butter

1 c. milk 

In large mixer bowl, combine all ingredients except butter and 1 cup milk. Beat at low speed, scraping bowl often, until smooth, about 2 minutes.

In a heavy oven-proof 10" skillet or a 9" square baking pan, melt butter over low heat until bubbly but not browned; pour batter into skillet. Slowly pour remaining 1 cup milk over batter, do not stir. Bake for 35 to 45 minutes or until browned and the center is firm to the touch. Bake at 350 degrees for 30 to 40 minutes. Serve warm.

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