Custard Filled Cornbread

So, this is a recipe I ended up using for my Menu Project at school.  I used it as a dessert, with a scoop of homemade Jalapeno Ice Cream (which I can post if there's any interest) but I think it works well on it's own or with anything you would normally serve with cornbread - it's definitely not a sweet cornbread, but it's creamy and yummy.  I think a great variation would be to add a chopped, fresh jalapeno to the batter for a bit of a kick if you wanted.  It's great warm out of the oven, or even cold out of the fridge the second day.  Drizzle a little honey on and enjoy!

Serves 12 to 16

3 tablespoons unsalted butter, melted, plus more for pan

2 cups all purpose flour

3/4 cup yellow cornmeal

1 teaspoon baking powder

1/2 teaspoon baking soda

2 large eggs

1/4 cup sugar

1 1/4 teaspoons salt

2 cups whole milk

1 tablespoon plus 1 1/2 teaspoons distilled white vinegar

1 teaspoon vanilla extract

1 cup fresh or thawed frozen corn kernals

1 cup heavy cream

Preheat oven to 350 degrees.  Butter a 9x2 inch round baking pan and place in the oven to preheat.  Whisk flour, cornmeal, baking powder, and baking soda in a medium bowl; set aside.

Whisk eggs and butter in large bowl.  Whisk in sugar, salt, milk, vinegar and vanilla.  Add flour mixture, and whisk until just smooth - don't over-mix.  Stir in corn kernels.

Transfer batter to heated pan.  Pour cream into center of batter - DO NOT STIR.  Bake until pale golden brown and set, about 50 minutes.  Let cool on a wire rack 15 minutes.  Unmold, and serve warm.