Custard Filled Cornbread - cooking recipe

Ingredients

1 c. yellow cornmeal
1/2 c. flour
1 tsp. sugar
1 tsp. baking soda
1 tsp. salt
1 c. buttermilk
2 eggs, beaten
1 1/2 c. milk
3/4 c. corn kernels
2 tsp. butter

Preparation

Preheat oven to 400\u00b0.
In large bowl, sift together cornmeal, flour, sugar, baking soda and salt.
Make a well in center of dry ingredients and pour in buttermilk and eggs.
Stir until almost blended.
Stir in 1 cup milk and kernels until just combined.
Do not overmix.
Pour butter into a 10-inch cast-iron skillet and melt in oven.
Swirl to coat bottom and sides.
Scrape batter into skillet and sprinkle with remaining milk.
Bake 30 to 35 minutes or until golden brown.
Serve hot with sweet butter.