This isn’t just any old cornbread. No sir-ee! Magical Cornbread is filled with rainbows and unicorns, and all things wonderous! Okay, well, maybe not that either. But this version of the Southern classic is somewhere in between. It’s just about as moist, beautifully golden, and perfectly sweet as it can get. There’s even a creamy surprise hidden within, that its bland, boring cousin could never compete with. No magic spell or wand is needed to create such a mind-blowing addition to your dinner. Bite into a slice of Magical Cornbread and you’ll be amazed!
Ingredients
- 3 tablespoons unsalted butter, melted, plus more, for greasing a baking dish
- 1 cup heavy cream
- 1/4 cup sugar, divided
- kosher salt, to taste
- 2 large eggs
- 2 cups milk
- 1 tablespoon plus 1 1/2 teaspoons white distilled vinegar
- 1 cup fine yellow cornmeal
- 3/4 cup all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
Directions
Step 1 –Preheat the oven to 350 degrees F.
Step 2 –Grease an 8-inch square baking dish that is at least 2 inches deep with the butter.
Step 3 –Place the buttered dish in the oven while the batter is being prepared.
Step 4 –In a small bowl, whisk the heavy cream, 1 teaspoon of the sugar, and the salt together and set aside.
Step 5 –In a large bowl, whisk the eggs and 3 tablespoons of the melted butter until well blended.
Step 6 –Add the milk, the vinegar, the remaining sugar, and the salt to the egg mixture and beat until it is mixed well.
Step 7 –In a medium bowl, whisk the cornmeal, the flour, the baking powder, and the baking soda together.
Step 8 –Add the flour mixture to the egg mixture and stir until just combined.
Step 9 –Pour the batter into the preheated baking dish.
Step 10 –Slowly pour the seasoned cream into the center of the batter, about 1 inch away from the edge of the dish.
Step 11 –Bake the cornbread until the top is lightly browned and a toothpick inserted near the edge of the cornbread comes out clean, about 50 minutes.
Step 12 –Serve the cornbread warm.