Custard Filled Cornbread With Corn Kernels - yellow cornmeal

Method

• Preheat oven to 400°.
• In a large bowl, sift together cornmeal, flour, sugar, baking soda and salt.
• Make a well in the center of the dry ingredients and pour in the buttermilk and eggs; stir until almost blended.
• Stir in 1 cup of milk and the corn kernels until just combined.
• Do not overmix.
• Pour the butter in a 10-inch cast-iron skillet and heat in the oven until melted. Remove and swirl to coat bottom and sides.
• Scrape batter into the hot pan and sprinkle with remaining 1 1/2 cups of milk.
• Bake 30 to 35 minutes or until golden brown and crusty on outside but still quivers slightly when the pan is shaken.
• Cut into thick wedges and serve hot with sweet butter.