I wasn’t sure about the recipe for Skillet Custard Cornbread from the North American chapter of Good housekeeping’s World Cookery (1972). Truth be told, I have only eaten cornbread twice in my life and both times in London. Once was at friend of the blog Jenny’s (from Silver Screen Suppers) house and once for breakfast at a pub. Both times, I very much enjoyed the cornbread and both times I was keen to try my own. And until now, I had not done so. And I really wanted to make cornbread. But did I want to make this cornbread? It was the custard part of the skillet custard cornbread that was bamboozling me…
Would a layer of custard magically appear in my cornbread? And if so, did I want it there? Both times I have eaten cornbread it was savoury. Every time I have eaten custard it has been sweet. So the question in my head was – did I want a layer of something I would usually eat for dessert in bread that in my mind comes loaded with cheese and jalapenos? The solution, when it arrived was blindingly simple. If the custard worked I would eat it like sweet bread (not a sweetbread!) If there was no custard, I would go for a savoury option!
Well, in the right light, there was definitely a line of something that resembled custard so sweet it was! I served the cornbread with the same cherry jam I used for the chocolate mousse hearts and it was delicious!
If you like a sweet breakfast (I don’t) this is perfect. For me, this was lovely as a morning or afternoon tea treat at right about the time where you need a little sugar/caffeine boost!
Skillet Custard Cornbread – The Recipe
I’m not sure if this is traditional or If I am breaking some long-held rules of cornbread but I LOVED this toasted. I would pop a few slices in the toaster and the taste of the toasted corn was AMAZING! I can’t wait to try making a savoury cornbread – one without the custard centre now. But I guarantee I will be toasting that too!
Have a great week everyone!
