Magic Cornbread Casserole

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• A nice side dish to accompany grilled meats
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MAGIC CORNBREAD CASSEROLE

• 3 tablespoons butter, melted
• 1 cup heavy cream
• 1/4 cup sugar
• 1 1/2 teaspoon salt
• 2 eggs
• 2 cups milk
• 2 tablespoons vinegar
• 1 cup yellow cornmeal
• 3/4 cup flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
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• Preheat the oven to 350*. 
• Prepare an 8-inch square baking dish with nonstick spray.  
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• Whisk together the heavy cream, 1 teaspoon of the sugar and 1/2 teaspoon of salt in a small bowl and set aside. 

Whisk together the eggs and melted butter in a large bowl until well blended. Add the milk, vinegar, the remaining sugar and 1 teaspoon salt and beat until mixed well.

Whisk together the cornmeal, flour, baking powder and baking soda in a medium bowl. 

Add the flour mixture to the egg mixture and stir until just combined.
Pour the batter into the prepared pan.
Slowly pour the seasoned cream mixture into the center of the batter about 1-inch away from the edge. Don't stir the cream into the batter.

Bake at 350* until the top of the cornbread is lightly browned, and a toothpick inserted near the edge of the bread (not the center) comes out clean, about 50 minutes. Serve warm.

About 12 servings

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