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CUSTARD CORNBREAD

3/4 cup white cornmeal

1/4 cup sifted all purpose flour

1 or 2 tablespoons of sugar (according to your taste really)

1/2 tsp salt

1 tsp baking powder

1 cup + 2 tbsp of milk

1 egg

2 tbsp butter

Sift cornmeal, flour, sugar, salt and baking powder

Stir in milk and well beaten egg

Melt butter in 8 inch square pan

Pour in mixture

Just before closing the oven door float a generous half cup of whole milk over the top of the batter. Do not stir in!!!

Bake in the preheated oven (400 degrees) for at least half an hour. (ovens vary) The result will be a tender spoon bread topped by a layer of perfect corn-flavored custard under a frail brown crust.

 

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