Food + Wine

Early Morning Mommy Thoughts, some Trouble and a little Custard-FilledCornbread

This dream is weird. Am I being prodded? What’s happening? What IS that? I’m being poked. OK. But why would I be forcefully poked in the bicep on my private, dreamy, tropical white beach next to my gentle, charming and handsome Trouble-maker? Why would he do that to me? I thought we had something. This dream started off so good! Now what’s with the poking? I can get bicep-poked when I’m at home. In my bed. By my kids. MY KIDS! Oh crap. That’s what’s happening. I’m not on a beach with Trouble. I’m in my bed and my son is poking his tiny dagger finger into my upper arm. He needs something. Daddy’s out of town and it’s me he’s poking. I should wake up. He’s scared. OK. What is he scared of? Wake up! A jeep? No. A beep. A beeping noise. There’s a beeping noise in his room and it’s scary. Ooohhh right. That’s what little sister was doing in his room yesterday. Playing with his alarm clock. Should really keep a better eye on that one. My eyes! My eyes are gonna be so puffy tomorrow. I should do one of those wet tea bag things with the cold spoons. Heidi Klum does that. She’s amazing. I need to make the German Cole slaw for tomorrow. It has to sit overnight or the onions are too strong. I should workout first thing and get it over with.  I should try that new Tracy Anderson video. She’s strong.  I bet she doesn’t eat carbs.  Carbs are Trouble.  Mmm…Trouble.  Mmm…bread.  I love bread.  I shouldn’t love bread.  I should make my mom’s cornbread to go with the pork and the slaw.  The cornbread with the…with the… That movie last night wasn’t very good.  The Kate Winslet one.  With the convict that she falls in love with.  Why did I keep watching it? Must have bee distracted by something. Custard!  The cornbread with the custard center. My sheets smell so good!  Why do they smell so good? Did I put on perfume last night?  Is that me that smells so good?  Nice. Yes, that’s right. I got bored and put on perfume to get in bed and watch a bad movie with a bottle of champagne. I hope I corked the bottle, I don’t want those bubbles to go away when I want it later.  I’m gonna need that later. Wow, I smell really good.  Wish I could remember which perfume this was. This bed is good.  It’s a good bed.  I like sheets.  Sheets are the best. And sleep.  And dreaming.  There’s supposed to be a big comet, or star mass, or asteroid heading for earth soon, or maybe somewhere that’s not earth.  Is that why things are weird lately? I think it’s called The Big Thing or Giant Stuff or…Trouble.

What’s that honey? Yes, baby. The beep. Mommy will be right there. 


Ahh…it’s always fun getting arm-poked back into reality before dawn, isn’t it?  This recipe comes from my mom, and I had it a lot growing up- it was always one of my favorites.  It has everything I love about carbs and bread and all things Trouble because it combines a creamy, savory custard with a tender and slightly sweet cornbread.  I make mine with whole wheat flour and cornmeal because I like the added nutrition and fiber I’m getting that way, but feel free to make it the original way- with all purpose white flour. The recipe is fairly easy, but requires a few careful steps to be taken so that the magical custard layer can appear after it’s baked.  You’re preheating your greased pan and then pouring your batter into it, then pouring half & half directly into the center of the batter, without stirring-which creates a perfectly layered and Custard-Filled Cornbread. Although, instead of using the half & half like the original recipe calls for, I usually use my secret pantry ingredient- evaporated whole milk.  I do that because I always have it on hand and don’t have to use up all my coffee ‘cream’…which is definitely nice to know considering I’m gonna need extra coffee this morning.

Here’s how you make it-

Grease an 8×8 inch square glass pan and place on the center rack in the oven.  Preheat your oven to 350 while you make your batter…

-2 large eggs
-3 TB unsalted butter, melted and cooled

In a large mixing bowl, slowly whisk eggs, one by one, into cooled/melted butter.
Add the following 4 wet ingredients.
Whisk until smooth.
-3 TB white sugar
-1/2 TB kosher salt + large pinch
-2 cups milk 
-1 1/2 TB white vinegar
In a separate bowl, mix together dry ingredients.
-1 cup whole wheat flour (you can sub white)
-3/4 cup yellow cornmeal
-1 tsp. baking powder
-1/2 tsp. baking soda
-1 cup half & half (or evaporated whole milk)

Open oven and pull out rack to have easy access to hot pan.  Carefully pour batter into hot pan.
Next pour in the final ingredient-1 cup half & half- slowly, into the center of the batter.  Do not stir! 

-Carefully push rack back into oven and bake for 1 hour, or until the edges have pulled away from the pan and the cornbread is golden brown.

-Serve warm and enjoy!!

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