Custard Bread
Ingredients:
- flour - 1 cup
- stone ground corn meal - 3/4 cup
- baking powder - 2 tsp
- baking soda - 1/2 tsp
- eggs - 2
- milk - 2 cups
- butter, melted - 2 T plus 2 tsp
- vinegar - 1 1/2 T
- vanilla extract - 1 T
- nutmeg - 1 tsp
- sea salt - 1/2 tsp
- heavy cream - 1 cup
Instructions:
Place an un-greased 8 x 8 inch baking pan in a preheated 350 degree oven to warm.
In a bowl, mix together flour, corn meal, baking powder, baking soda, nutmeg and sea salt; set aside. In a second bowl, whisk together, eggs, milk, 2 T butter, vinegar and vanilla. Add dry ingredients to the wet ingredients, slowly stir until batter is completely smooth and free of lumps.
Remove heated pan from oven, add 2 tsp butter. Slowly pour batter into the heated and buttered pan; set the pan on the oven rack. Slowly pour the cream over the batter, DO NOT stir. Bake at 350 degrees for 45 - 50 minutes, or until the top is golden brown and a butter knife inserted in the center comes out clean. Remove from oven and cool for 10 minutes before serving.
