Custard-filled cornbread recipe

From one of my most favorite breakfast cookbooks "The Breakfast Book" by Marion Cunningham - the recipes always work and are easy!

Ingredients:

Two eggs

3 tablespoons of butter, melted

3 tablespoons sugar

Half teaspoon salt

2 cups milk

1 1/2 tablespoons apple cider vinegar

1 cup all purpose, flour

3/4 cup yellow cornmeal

1 teaspoon baking powder

1/2 teaspoon baking soda

1 cup, heavy cream

Directions:

Preheat the oven to 350°F

1. Butter an 8 inch square baking dish or pan that is about 2 inches deep.

2. Put the buttered dish in the oven and let it get hot while you mix the batter.

3. Put the eggs in a mixing bowl and add the melted butter.

4. Beat until the mixture is well blended.

5. And the sugar, salt, milk, and vinegar and beat well.

6. Sift into a bowl and whisk together in a bowl, the flour, cornmeal, baking powder, and baking soda, and add to the egg mixture.

7. Mix just until the batter is smooth and no lumps appear.

8. Pour the batter into the heated dish, then pour the cream into the center of the batter—don't stir.

9. Bake for one hour, or until lightly browned.

Serve warm