Custard Cornbread

Gluten-Free Custard Cornbread

5 tbsp butter, divided with 3 tbsp melted, preferably organic
1 cup plus 3 tbsp, brown rice flour
3/4 cup cornmeal, gluten-free, preferably organic
1 tsp baking powder
1/2 tsp baking soda
3 tbsp organic sugar
1/2 tsp salt
2 eggs
2 cups whole milk
1 1/2 tbsp white vinegar
1 1/2 cup corn kernels, fresh, canned, or frozen
3/4 cup heavy cream

How To:
1. Preheat oven to 350º F. Place 2 tbsp of the butter in the center of a 9-inch cast iron skillet or 8-inch round pan, and place inside the heating oven.

2. Whisk together gluten-free flour, cornmeal, baking powder, baking soda, sugar, and salt. Add in eggs, the rest of the melted butter, one cup milk, and the white vinegar. Stir until no lumps. Add in the last cup of milk and the corn kernels. Stir until incorporated. Batter will be really runny, which will yield a nice tender cake.

3. Remove skillet/pan from the oven, and pour the batter into the pre-heated pan.

4. For the Custard: Pour heavy cream into the center of the batter, without stirring. The cream will settle into the batter and due to not distributing evenly throughout the batter, it will settle in a delectable layer of custard slightly intermixed with the cornbread. Place carefully back into the oven as to not disturb the cream layer.

5. Bake in the oven for approximately 50 minutes to an hour, or until browned and center is barely set. Let the custard cornbread rest for 5 minutes before serving. Cut into wedges. You can serve it traditionally with butter and honey, but we find this recipe perfect as is without any condiments. 

Recipe by Rachel Rose, unless otherwise noted.  Do not copy. Recipes are for personal use only. For more creative and natural recipes, visit me at: Rachel Rose | Braumeisters Wife © 2014