This moist and creamy cornbread with a magic center is a recipe I have made every Thanksgiving for my family. It’s adapted from a recipe by Marion Cunningham’s Breakfast Book. It makes a lovely breakfast bread as well as hot cornbread dish. It pairs especially well with our Jalapeño Jam!
Melt 2 tablespoons of butter in a 9 inch spring form pan or deep cake pan in the oven as you preheat to 350 degrees. I’ve also used a 9 inch ceramic deep dish. I prefer the spring form because you can remove the outside easily for slicing, but surround the bottom of the spring form pan with foil since it may leak slightly.
Melt 4 tablespoons of butter and pour into 2 cups of milk in a large mixing bowl, adding 1 1/2 tablespoons of white vinegar, and stirring in 2 large eggs.
Whisk together until eggs are thoroughly incorporated.
Measure out 1/2 cup of sugar and 2 teaspoons of salt and add to liquid ingredients.
Measure out 3/4 cup cornmeal, 1 teaspoon baking powder and 1/2 teaspoon baking soda and 2 cups of flour.
Mix the dry ingredients in a bowl.
Then add to the wet ingredients in the mixing bowl. Optional but very nice for Thanksgiving or as a hot dinner dish — add 1 cup of fresh or frozen corn. I left this out since I’m making it for breakfast today . . .
Pour everything into the spring form pan.
Last — into the center pour one cup of heavy cream. DO NOT STIR and pour very slowly– this allows the cream to form together as a “custard” layer.
Bake at 350 for 45 – 50 minutes or so, until golden brown on the top. Let sit for about 15 minutes before removing spring form sides.
You should find a creamy layer inside . . .Cut and serve (with jalapeno jam)! This reheats wonderfully and is rich and satisfying whenever you choose to serve it.