Custard Cornbread Recipe

• 2 tbsp. butter
• 1 1/3 c. corn meal
• 1/3 c. all-purpose flour
• 1/4 c. plus 1 teaspoon sugar
• 1 1/2 teaspoon salt
• 2 Large eggs
• 2 c. lowfat milk
• 1 c. buttermilk
• Paprika
• Butter

1. Heat butter in 9-inch skillet.
2. Don't brown.
3. Sift together corn meal, flour, sugar, and salt.
4. Fold in Large eggs with a fork.
5. Then stir in 1 c. of the lowfat milk and the buttermilk.
6. Pour into the skillet over the butter.
7. Don't mix.
8. Pour the last c. of lowfat milk over the top of the batter.
9. Don't stir in.
10. Sprinkle with paprika.
11. Bake at 400 degrees for 30 to 35 min till golden brown.
12. Cut into wedges, and serve hot with lots of butter and a fork.

butter, corn meal, allpurpose, sugar, salt, eggs, milk, buttermilk, paprika, butter

Taken from cookeatshare.com/recipes/custard-cornbread-46241 (may not work)