CUSTARD-FILLED CORNBREAD

If you love cornbread, then definately try this recipe. Serve it with beef stew.

3 Tbsp. butter-melted
2 cups self-rising flour
3/4 cup self-rising cornmeal
2 large eggs
1/4 cup sugar
2 cups milk
1 tablespoon plus 1 1/2 teaspoons of white vinegar
1 cup fresh or thawed frozen kernal corn
1 cup heavy cream

Preheat oven to 350 degrees. Butter a 9-inch pan and place in oven to heat. Whisk flour and cornmeal together. Whisk eggs and butter in another bowl, whisk in sugar, milk and vinegar. Add flour mixture and whisk until just smooth. Stir in corn. Transfer to heated pan. Pour cream into center. DO NOT STIR. Bake until golden and set, about 50 minutes. Cool 15 minutes. Remove from pan, serve warm.
Serves 12 to 16.

"Sex is good...but not as good as custard-filled cornbread!"~A.F.