I’m a sucker for a good cornbread recipe. (The growing list on this website supports that reality!) Like biscuits, there are many variations of cornbread. I enjoy different types, having a difficult time choosing which one I like best.

My mom Chris shared this recipe in a 1990s church cookbook. She originally got the recipe from Barbara McKay, a television personality and author in the Charlotte, North Carolina region.

Unlike other cornbread batters, this one is thinner and cooks up with a few distinct layers. The outside can brown and crisp quite well. Some of the inside has a bread consistency, while the other portion has a custard-like consistency, hence the recipe name.

If you’re familiar with recipe videos on TikTok and YouTube, you know the whole “don’t mix it” trend. This is one of those recipes once you get to a certain point. You pour in the final liquid in and let it cook that way. In that regard it’s similar to our Butter Swim Biscuits recipe.

Like our Mom’s Apple Cobbler recipe, you might think that the dish looks too liquid-y before baking. Don’t fret; it will turn out just fine. And we’re willing to bet you will add it to your regular cornbread rotation if you like such dishes as much as we do!

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Custard Cornbread

What You Need:

2 eggs

1/2 cup sugar

1 1/2 cup milk

1 1/2 cup cornmeal

1/2 cup flour

1 cup buttermilk

1 teaspoon baking soda

2 tablespoons butter

What You Do:

1. Melt butter in a 13-by-9 baking dish.

2. Mix remaining ingredients except 1/2 cup of milk, and pour into baking dish.

3. Pour 1/2 cup milk into center of batter, and do not mix.

4. Bake 30 minutes at 375 degrees or until cornbread is firm.

5. Cut into squares, and serve hot.