Cranberry & Custard Filled Cornbread

• 1 cup Flour
• 3/4 cup Cornmeal
• 3 tablespoons Sugar
• 1/2 teaspoon Salt
• 1/2 teaspoon Baking Soda
• 1 teaspoon Baking Powder
• 2/3 cup Dried Cranberries
• 3 tablespoons Butter, melted
• 2 Eggs
• 2 cups Whole Milk
• 1 tablespoon White Wine Vinegar
• 1 cup Heavy Cream
• 1/2 teaspoon Vanilla Extract

1. Spray square 8" baking pan with non-stick cooking spray. Place prepared pan in the oven and preheat (oven and pan) to 350u0b0 degrees.
2. In a large mixing bowl stir together flour, cornmeal, sugar, salt, baking soda, baking powder and dried cranberries.
3. In a separate bowl, whisk together melted butter, milk, and eggs. Combine milk and eggs into the dry ingredients and mix until well combined. Stir in vinegar
4. Pour batter into the pre-heated baking pan. Add vanilla to the heavy cream and gently pour cream into the center of the batter - Do Not Stir. Carefully return the pan to oven and bake for 50-60 minutes until golden brown, center will be soft.
5. Remove from oven and cool for 30 minutes before serving. Cover with plastic wrap and keep in the refrigerator for up to 5 days.

flour, cornmeal, sugar, salt, baking soda, baking powder, cranberries, butter, eggs, milk, white wine vinegar, heavy cream, vanilla

Taken from food52.com/recipes/2030-cranberry-custard-filled-cornbread (may not work)