Something very special happens in the oven while this twist on a southern classic bakes. The result is a rich and custardy center. Serve it with barbecue or as dessert with a scoop of vanilla ice cream and a drizzle of honey.

Ingredients:

3 tablespoons unsalted butter, melted, plus extra butter for brushing the 9X13 Bake and Roast Pan

1 cup heavy cream 

¼ cup sugar

Kosher salt

2 large eggs

2 cups milk

1 tablespoon plus 1 ½ teaspoons white distilled vinegar

1 cup fine yellow cornmeal 

¾ cup all-purpose flour

2 teaspoon baking powder

½ teaspoon baking soda

Directions:

Preheat the oven to 350 degrees F. 

Butter  the 9X13 Bake and Roast Pan, Cake Pans or the 8 inch square cake pan (if you have them) that is at least 2 inches deep. 

Place the buttered pan in the oven while you mix the batter.

Whisk together the heavy cream, 1 teaspoon of the sugar and ½ teaspoon salt in a small bowl and set aside. 

Whisk together the eggs and melted butter in a large bowl until well blended. 

Add the milk, vinegar, the remaining sugar and 1 teaspoon salt and beat until mixed well. 

Whisk together the cornmeal, flour, baking powder and baking soda in a medium bowl. 

Add the flour mixture to the egg mixture and stir until just combined. 

Pour the batter into the preheated pan, then slowly, pour the seasoned cream into the center of the batter about 1 inch away from the edge. 

Don't stir the cream into the batter.

Bake until the top of the cornbread is lightly browned, and a toothpick inserted near the edge of the bread (not the center) comes out clean, about 50 minutes. 

Serve warm.