Sides

Custard Cornbread

This skillet custard cornbread is dreamy comfort food. With a luscious pillowy center, crisp edges, and top, this mouthwatering cornbread is sure to please! Quick to make and the perfect pairing for all your hearty soups and stews.

I will start by giving credit where credit is due. This insanely delicious custard cornbread comes from an old cookbook my mom had called, The California Heritage Cookbook, originally called skillet cornbread. I usually love to develop or recreate recipes, but not this one.

Why mess with perfection. It has the perfect sweetness, very little flour, and more cornmeal, so it’s not cakey and dense. The buttermilk adds richness and tenderness, and we all know that cornbread’s perfect match is chili. You might like to check out my savory, healthy turkey chili.

The best part, however..if you still need to figure it out. Butter. Honey. Right out of the oven…yum!

And there is this magical part about this cornbread custard that happens just by pouring the milk in the center, without stirring it, right before you pop it in the oven. Poof! Pillowy goodness. I hope you enjoy this cornbread as much as I do.

Ingredients Notes, And Substitutions

Ingredients for the custard cornbread

Corn meal ~ Yellow or white corn meal can be used.

Flour ~ I have not substituted this recipe with alternative flours

Sugar ~ If you like your cornbread a little sweeter, add more.

Milk ~ Use whole milk or go big and use 1/2 and 1/2 (my choice) I do not recommend milk alternatives. The fat is needed to create the custard part.

Buttermilk ~ Whole milk can be substituted, but highly recommend buttermilk.

Do I Have To Use A Cast Iron Skillet?

  • Nope, and if you don’t have one, it should be your next purchase! Cooking cornbread in a cast iron skillet creates glorious crispy edges, plus there are tons of desserts and one-pot meals you can cook in cast iron.
  • For this recipe, you can use an 8×8 baking dish. Melt the butter in a small dish in the microwave, and add it to the pan.
  • Alternatively, if you own cast iron skillets…yay, and happen to have a six-inch one, you can cut this recipe in half and have a mini custard cornbread. So cute! and perfect for 2 people.
Honey being drizzled on the custard cornbread.

Can I Freeze Custard Cornbread?

Sure can! If you have any leftovers, that is. It will taste different from freshly made, though. Wrap cooled cornbread in plastic wrap, then foil, and freeze for up to 2 months.


To reheat, thaw at room temperature. Heat in a microwave-safe container or oven by wrapping in foil only.

A fork full of custard cornbread with butter and honey.

How To Make Custard Cornbread

Preheat the oven to 400 degrees F.

  1. In a large skillet over low heat, melt the butter. Turn off the heat, and set aside. When the pan is cool enough to touch, carefully rotate the pan in a circular motion to allow the butter to coat the sides of the pan. Or use a paper towel to rub a little butter all around the sides.
  2. In a medium size bowl, add the flour, salt, sugar, baking powder, and baking soda. Mix.
  3. In a smaller bowl, add the eggs, buttermilk, and 1 cup of milk. Mix well.
  4. Add the egg mixture to the flour mixture, and whisk until well incorporated.
  5. Pour the mixture into the skillet with the melted butter. Slowly pour the remainder 1 cup of milk. in the center. DO NOT STIR. Carefully transfer the skillet to the oven. Bake @ 400 degrees F for 20-30 min. The center should jiggle slightly, and the top will get golden brown. Remove from oven and let stand for 10 minutes. 
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Custard Cornbread


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  • Author: Teri Wallingford
  • Total Time: 0 hours
  • Yield: 810 1x

Description

This skillet custard cornbread is dreamy comfort food. With a luscious pillowy center, crisp edges, and top, this mouthwatering cornbread is sure to please! Quick to make and the perfect pairing for all your hearty soups and stews.


Ingredients

Scale

2 tablespoons butter, unsalted

1 1/3 cup cornmeal

1/3 cup flour

3 tablespoons sugar

1 teaspoon baking soda

1/2 teaspoon baking powder

1 teaspoon salt

2 eggs

2 cups milk, or 1/2 and 1/2 ( light or fat-free not recommended)

1 cup buttermilk


Instructions

Preheat oven to 400 degrees. If using an 8×8 pan or a 6-inch skillet, see the notes below

  1. In a large skillet over low heat, melt the butter. Turn off the heat, and set aside. When the pan is cool enough to touch, carefully rotate the pan in a circular motion to allow the butter to coat the sides of the pan. Or use a paper towel to rub a little butter all around the sides.
  2. In a medium size bowl, add the flour, salt, sugar, baking powder, and baking soda. Mix.
  3. In a smaller bowl, add the eggs, buttermilk, and 1 cup of milk. Mix well.
  4. Add the egg mixture to the flour mixture, and whisk until well incorporated.
  5. Pour the mixture into the skillet with the melted butter. Slowly pour the remainder 1 cup of milk. in the center. DO NOT STIR. Carefully transfer the skillet to the oven. Bake @ 400 degrees F for 20-30 min. The center should jiggle slightly, and the top will get golden brown. Remove from oven and let stand for 10 minutes. 

Notes

If cooking in an 8×8 pan ~ You need to increase the cooking time to about 45 – 50 minutes. Ovens vary, so check at 30 minutes to see how it’s doing.

For a 6-inch skillet ~ cut the recipe in half.

  • Prep Time: 5 minutes
  • Cook Time: 20 to 30 minutes
  • Category: Side
  • Method: Oven
  • Cuisine: American

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