This cornmeal custard cake is made from pantry staples and only requires 2 bowls. The center magically transforms into a custard layer during baking!
My skating friend S just got married last month. My entire family and I were thrilled to be part of the festivities. I was fortunate enough to be invited to be S’s day-of coordinator. It pretty much meant that I got to boss everyone around for a day, so that was fun!
Seriously though, it was a fun job, and I am honored that I was able to help contribute to a beautiful day and help out my gorgeous bride for her special day. Everything ran smoothly, and my friend and her groom got married!
S has been like a little sister to me. I enjoy hanging out with her at skating competitions, and we text each other almost every day. She and I are very much alike, from our choice in music to our choice in food. You see, S is a foodie too, and what I love about her is how much she enjoys to eat. In fact, her engagement photos are centered around food.
Several of S’s wedding registry items were food- and kitchen-related. I bought her a fancy cake pedestal for her wedding gift so she could eat more cake. S shared that one of the first things she made with her new kitchen gadgets was a cornmeal cake. She asked if I had made it before. Intrigued, I said no. Cornmeal cake didn’t sound too exciting, but when I read the reviews, I was enthralled. This was a cornmeal cake that develops a custard center during baking! Now we’re talking!
A few days after she shared the recipe with me, I tried it for myself. What I loved about this cake was the magic custard layer that forms during baking, The cornbread itself was soft and light. This cake would be perfect while it’s warm and drizzled with some maple syrup or a dab of honey butter.
Thank you for sharing this recipe with me, S!
Cornmeal custard cake
- 2 cups milk
- 4 teaspoons white vinegar
- 1 cup all-purpose flour
- 3/4 cup yellow cornmeal
- 3/4 cup granulated sugar
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 eggs
- 2 Tablespoons unsalted butter
- 1 cup heavy cream
- Splash maple syrup for serving
- Preheat your oven to 350 degrees F. Generously grease a standard 10 or 12 inch cast iron skillet and set aside.
- In a medium sized bowl, combine the milk and vinegar. Allow it to sit for 5-10 minutes so the milk becomes curdled.
- In a large bowl, whisk together the flour, cornmeal, sugar, baking soda, and salt. Set aside.
- Whisk the eggs into the bowl with the soured milk. Then pour the mixture into the large bowl with the dry ingredients and mix until everything just comes together.
- Melt the butter into the cast iron pan (you can do this by heating it up on the stove or throwing it into the oven for a minute or so).
- Pour the batter into the skillet. Then pour the heavy cream into the center (on top of the batter). Bake in your preheated oven for 45 minutes or until golden brown on top.
- Allow the cake to cool before serving. Serve with a drizzle of maple syrup if desired.
I’ve had a similar recipe from Tassajara, their three-layer cornbread. Good stuff.
Will this work in something other than a cast iron pan?
I think so – I just haven’t personally tried it! The cast iron pan stays hot and helps to cook the cake slightly before it goes into the oven. I guess you could try a regular round baking pan or glass pan to see how it works?
made it came out perfect thanks for this great recipe!! 🙂
Hooray! Glad you enjoyed it, Bianca!