CUSTARD-FILLED CORNBREAD               Servings: 8

1   c.        flour                    3   T.    melted butter
3/4 c.        yellow corn meal         3   T.    sugar
1   tsp.      baking powder            1/2 tsp.  salt
2             eggs                     1/2 tsp.  baking soda
2   c.        milk                     1   c.    heavy cream
1 1/2 T.      white vinegar

    Preheat oven to 350F.  Butter an 8 inch square baking dish or pan that
is about 2 inches deep.  Warm pan while mixing batter.  Beat together eggs
and melted butter.  Add sugar, salt, milk and vinegar, and beat well.
Sift into a bowl flour, corn meal, baking powder and baking soda, then add
to egg mixture.  Mix just until batter is smooth and no lumps left.  Pour
into the heated dish, then pour cream into the center (don't stir).  Bake
1 hour or until lightly browned.  Serve warm.