CUSTARD CORN BREAD 
2 eggs, beaten
1/2 c. sugar
1/2 c. evaporated milk
1/2 c. water
1 c. buttermilk
1 tsp. baking soda
1 1/2 c. water ground corn meal
1/2 c. flour
1 tsp. salt
2 tbsp. melted butter

Combine and pour into greased pan.

TOPPING:

1/2 c. evaporated milk
1/2 c. water

Combine and pour over batter in pan, do not stir. Bake at 325 degrees for about 45 minutes.

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