I made up a big slow cooker full of Texas Red Chili yesterday, and I made this amazing custard-filled corn bread to go with it. Can I tell you how freaking awesome this combination was? Maybe you should try it for yourself instead of taking my word for it. I know this looks good, but just wait until you taste it. Oh yeah. Swoon!
~ preheat oven to 350 degrees F. ~
2 large eggs
3 Tablespoons unsalted butter, melted
3 Tablespoons sugar
1/2 teaspoon sea salt
2 cups buttermilk
2 Tablespoons lemon juice
1 cup all purpose flour
3/4 cup yellow cornmeal
1 teaspoon baking powder
1/2 teaspoon baking soda
1 cup heavy whipping cream
Generously butter an 8 inch square, glass baking dish. Place in oven and allow it to heat up while you mix up the batter. Place the eggs in a mixing bowl and add the melted butter. Mix until well blended, using a wire whisk. Add the sugar, salt, buttermilk, and lemon juice. Beat well. Add the flour, cornmeal, baking powder, and baking soda to the egg mixture. Mix just until batter is smooth and there are no lumps left. Pour batter into the heated baking dish. Slowly pour the cream into the center of the batter. Don’t stir it up. Place in oven and bake 60 to 70 minutes or until golden brown. The center will still be jiggly and a bit wet. That’s okay. It will firm up and turn to custard as it cools down. Cool for 20 to 30 minutes before cutting into 8 squares. Serve warm or at room temperature. Refrigerate whatever you don’t eat right away.
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